Herb Tahini Sauce Recipe

This is truly the BEST herb tahini sauce recipe. It's my go-to when dinner, salads, or wraps need a punch of flavor fast.

Unlike my spicy cilantro sauce, which contains fresh cilantro and garam masala, this sauce is creamy and packed with fresh parsley, mint, and five cloves of garlic (yes, five).

It's a spoonable sauce that clings to chicken, wraps, grain bowls, or whatever needs that extra oomph.

It's herby, creamy, a little tangy, and definitely crave-worthy.

How to Make Tahini Sauce

Add the tahini, red wine vinegar, olive oil, lemon juice, herbs, spices, and chopped garlic into the bowl.

Use a whisk to combine the ingredients.

Depending on the brand, tahini can vary a lot. Some are oily and separate fast. Others are thick and need a serious stir. I used my favorite kind that stays smooth and pourable straight from the container.

By the way, if your sauce turns out too thick, no problem. Just whisk in a tablespoon of cold water at a time until it loosens up.

The best thing about this tahini sauce is its versatility. You can drizzle it over a Mediterranean bowl, make a tahini salad with it, or use it as a healthier alternative to mayo, or—my favorite—split the batch in half: use one part as a marinade for chicken and save the other half as a dipping sauce.

That's exactly what I did with my roasted tahini chicken, and it's become one of the most popular recipes on the blog.

I'd love to hear how this tahini sauce worked out for you! Whether it was a new favorite or still needs a tweak, drop a comment below.

Did you try it with chicken thighs? Add your own twist of spice? What helped—or didn't? Your feedback helps others (and me!) get even better results next time. 

The BEST Tahini Sauce Recipe with Herbs

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5 from 1 review

• Author: Ashley
• Total Time: 5 Minutes
• Yield: About 1 ¼ cups (enough for 4–6 servings as a sauce or dip) 1x
• Diet: Vegan

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Description

This zesty tahini sauce is packed with garlic, lemon, fresh herbs, za’atar, and Aleppo pepper. Perfect for drizzling over chicken, grain bowls, roasted veggies, or using as a bold Mediterranean marinade.

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Ingredients

Units USM Scale 1x2x3x

• ½ cup tahini (make sure it's nice and runny)
• ⅓ cup red wine vinegar
• 2 tablespoons olive oil
• ¼ cup lemon juice (about the juice of one large lemon)
• 1 tablespoon za'atar
• ⅓ cup fresh chopped parsley
• ¼ cup fresh chopped mint
• 1 teaspoon Aleppo pepper
• 1 teaspoon sea salt
• ½ teaspoon coarse black pepper
• 5 cloves garlic, chopped

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Instructions

Add the tahini, red wine vinegar, olive oil, lemon juice, herbs, spices, and chopped garlic into the bowl. Use a whisk to combine the ingredients.

Tip: If your marinade is too thick because of the tahini, add a couple of tablespoons of cold water until the sauce is nice and runny.

Notes

Storage: Store in an airtight jar in the fridge for up to 5 days. It may thicken slightly—just stir in a splash of water or lemon juice to loosen.

Heat Note: Aleppo pepper adds a mild, fruity heat. For a spicier kick, you can sub with crushed red pepper or add a pinch of cayenne.

Recipe adapted from my Za'atar Chicken Thighs with Tahini and Garlic Recipe.

• Prep Time: 5 Minutes
• Cook Time: 0 Minutes
• Category: Sauces & Condiments
• Method: Modern Mediterranean
• Cuisine: Whisk (no-cook)