Almond Free Classic Tahini Sauce
Creamy, tangy, and deeply savory, this tahini sauce comes together in minutes with just a handful of pantry staples. The base is pure sesame paste whisked with bright lemon juice, garlic, a pinch of cumin, and ice water — that's it, no nuts anywhere in sight. Many store-bought versions and restaurant sauces can be a gamble if you're navigating tree nut sensitivities, but making it from scratch puts you completely in control of every ingredient. The trick of adding ice water one tablespoon at a time is what transforms the thick, seized paste into a silky, pourable ribbon that clings beautifully to whatever you're serving it with. A finishing scatter of fresh flat-leaf parsley adds a pop of color and a clean herbal note that makes it feel restaurant-worthy. Drizzle it over roasted vegetables, use it as a dip for warm pita, or spoon it generously onto grain bowls — it's endlessly versatile and genuinely hard to stop eating.
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Learn more →Ingredients
6 servings
- ½ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 clove garlic, minced or pressed
- ¼ tsp fine salt
- ¼ tsp ground cumin
- 3–5 tbsp ice water, plus more as needed
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
In a medium mixing bowl, whisk together the tahini, lemon juice, garlic, salt, and cumin until the mixture seizes into a thick, pale paste.
- 2
Add the ice water 1 tablespoon at a time, whisking vigorously after each addition, until the sauce loosens to a smooth, pourable consistency that falls off the whisk in a slow, steady ribbon. Start with 3 tablespoons and add more for a thinner sauce.
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