Tahini wasn't something I grew up with, but once I started learning Mediterranean home cooking firsthand, it became one of those ingredients I always come back to. This Zesty Tahini Sauce with Garlic & Herbs is my go-to when dinner needs a punch of flavor fast.
It's loaded with fresh parsley and mint, five cloves of garlic (yes, five), lemon juice, and what brings the zest is the red wine vinegar—all mixed into a bold, 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 Zesty 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 part about this tahini sauce is how versitile it is. Drizzle it over Meditteranean bowls, use it as a healthier swap for mayo, or—my favorite, split the batch in half: use one part as a marinade for chicken, and save the rest as a dipping sauce.
That's exactly what I did with my roasted tahini chicken, and its become one of the most popular recipes on the blog.
Spoon it over roasted chicken. Drizzle it into grain bowls. Or dip warm flatbread straight into the jar. This zesty tahini sauce brings bold, herby flavor to whatever’s on your plate. Let’s make it. ⬇️
More Crave-Worthy Sauces, Marinades, and Dips
- Goat's Milk Tzatziki Sauce
- Beet Tzatziki Sauce
- Zhoug (zhug or skhug)Recipe
- Cacik (Turkish Cucumber Yogurt Sauce)
- 5 Mediterranean Chicken Marinade Recipes
Zesty Tahini Sauce with Garlic and Herbs
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.
- Prep Time: 5 Minutes
- Cook Time: 0 Minutes
- Total Time: 5 Minutes
- Yield: About 1 ¼ cups (enough for 4–6 servings as a sauce or dip) 1x
- Category: Sauces & Condiments
- Method: Modern Mediterranean
- Cuisine: Whisk (no-cook)
- Diet: Vegan
Ingredients
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
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.
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