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Put on your scuba gear, because today we are diving headfirst into the creamy, dreamy, and downright addictive world of Lebanese Tarator Sauce! This tahini sauce is not your average condiment, oh no. It's the kind of sauce that will have you licking your fingers, your plate, and anything else you can get your hands on. Please, do not lick anyone's feet, even if they have tahini on them. It is not safe.
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Picture this: a dollop of rich, nutty tahini, swirled with tangy lemon juice, and garlic that packs just the right subtle amount of punch. It's a velvety, smooth sauce that coats everything in its path. It's like a flavor explosion in your mouth, and once you try it, you'll be hooked for life.
Lebanese Tarator isn't just delicious, it's also versatile.
Serve it in a ramekin to dip perfect, hot, freshly grilled homemade pita into, or just eat it straight from the spoon (I'm not judging you). You can enjoy this tahini sauce on spicy dishes such as my batata harra to chill them out a little.
Plus, it's super easy to make at home, so you can whip up a batch whenever the craving strikes. Literally. This is a five minutes-or-less recipe!
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🥰Why you'll adore this tarator sauce recipe
⏱ Crazy-fast: This recipe takes less than five minutes to prepare-perfect for busy mornings or a quick snack between meals.
🌍 Good for Everyone: Like all of my vegan Middle Eastern recipes, this one is naturally dairy-free! It's also one of my soy-free, nut-free, and gluten-free vegan recipes too!
5️⃣ Just five simple ingredients: one of which is water! Does that even count?!
🌀 No Stove, No Stress: No need to heat up the kitchen. Just mix the ingredients, and you're good to go!
✅ Tested and Approved Worldwide: Like all of the vegan recipes I create, after I had this tarator sauce fine-tuned to be perfect, I shared it with a massive team of recipe testers from all around the world.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🤷♀️What is tarator sauce?
Tarator is a popular condiment and dip in Lebanese, Syrian, Turkish, and Bulgarian cuisine. The exact origin of tarator is unclear, but it is believed to have originated in the Middle East, where tahini (a key ingredient in tarator) has been used in cooking for centuries.
In Lebanon and Syria, tarator is typically made with tahini, lemon juice, garlic, and water. In Turkey, it is made with yogurt, cucumber, and garlic.
🍋Ingredients for this tarator recipe
Tahini
Tahini is a paste made from ground sesame seeds and is a staple ingredient in Middle Eastern and Mediterranean cuisine. Tahini is known for its nutty flavor, creamy texture, and is super-high in calcium. However, not all tahini brands are created equal.
I make my tarator with a very smooth, pourable tahini paste made from toasted sesame seeds. If your tahini is thicker than what you can pour, you will probably need to add a little extra water to this recipe to get it to the desired consistency.
Lemon juice
Using fresh lemon juice in this recipe will give the tarator a bright, tangy flavor that perfectly complements the nutty taste of the tahini. Sesame paste has a slight sweetness, and the acidity of the lemon juice balances and neutralizes that flavor.
Garlic
A small amount of raw garlic gives tarator its signature savory flavor. Here's the thing, since this recipe is easy to make in a bowl, and we don't need to use a blender, I am going to share my method with you in the step-by-step instructions below on how to turn the garlic into a smooth paste. That way you don't end up with spicy little bits of garlic ruining the smooth consistency of the tahini sauce.
If you follow a sattvic diet, just omit the garlic, and spend some time enjoying all my sattvic recipes while you are on the site.
Cumin
Cumin's subtle earthly flavor is essential to making an authentic tarator. As long as it is not 200 years old, (read: older than four months), you can just use already ground cumin. My personal preference is to use whole cumin seeds (the wild mountain cumin from Burlap and Barrel is some of the best cumin I have tasted anywhere in the world). I lightly toast the cumin seeds in a dry pan before grinding them finely in a spice grinder.
Cumin has been shown to improve digestion by stimulating the production of digestive enzymes. It may also help to alleviate digestive issues such as bloating, gas, and indigestion. It contains compounds that have anti-inflammatory properties. These compounds may help reduce inflammation in the body, which is associated with various chronic diseases.
Get my fave cumin seeds for free!
Using this link, add the wild mountain cumin to your cart, spend at least $15 on some of the other absurdly good spices from Burlap & Barrel (they all seriously slap) and the bottle of this bangin' wild mountain cumin becomes FREE, and you will love it so much.
Optional ingredients for garnishing
I love to garnish a bowl of tahini sauce with a splash of good quality extra virgin olive oil, and a bit of chopped flat leaf parsley. If you want some spice, swirl a small spoonful of shatta sauce into this.
See the recipe card at the bottom of this page for the complete list of ingredients and their quantities.
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💡Variations
🌿 Green Goddess Tarator
Blend fresh herbs like parsley, cilantro, or mint with spinach, kale, or avocado into tahini sauce for a vibrant, flavorful, and healthy green twist.
🌶️ Baharat tarator sauce
Add a spoonful of shatta, and a pinch of baharat too (Lebanese 7-spice blend). This version is insanely good for adding some heat to falafel, grilled tofu, or my similarly flavored baharat roasted oyster mushroom shawarma.
💛 Turmeric Tarator Sauce Recipe
Mix in turmeric powder for anti-inflammatory benefits and a bright yellow hue. I love some zhoug mixed into this to scoop up with bolani bread.
📖 How to make tarator sauce
Step 1
Start by mincing the garlic as finely as you can. I like to make very thin slits with the tip of a knife in the garlic, the butt end intact to hold the thin slits.
Step 2
From there, it's easy to mince the garlic into uniform tiny bits pretty darn quickly.
Step 3
Sprinkle the minced garlic with salt. The salt will act as an abrasive to pulverize the garlic further.
Step 4
Using the side of a knife, mash and scrape the garlic and salt together until it forms a paste. It should take a minute or two to get the garlic to become a smooth paste.
Step 5
Next, whisk together the tahini and lemon juice in a small bowl until smooth. Add the garlic paste, cumin, and a pinch of salt, and whisk to combine.
Step 6
Gradually add water to the mixture, whisking continuously until the dressing reaches the desired consistency. Keep in mind that the dressing will thicken as it sits, so you may need to add more water later on.
Taste the dressing and adjust the seasoning as needed, adding more salt, lemon juice, or water to achieve the desired flavor and consistency. If desired, garnish the tahini with extra virgin olive oil and parsley.
💡Tarator serving ideas
Serve this heavenly stuff over some mujadara, or dip Turkish stuffed cabbage rolls into it for crying out loud!
I mean of course it's lovely on salads, but one of my fave dinners for when my family is out is just a big ol' pile of Yaprak Sarma, or Fellah Köftesi with tarator!
🤷♀️Recipe FAQs
Yes, tahini is gluten-free as it is made from ground sesame seeds, which do not contain gluten. However, if you have a severe gluten sensitivity, you should check the label on your tahini to ensure it isn't made in a facility that also processes gluten. Always read the label carefully or contact the manufacturer if you have any concerns about gluten or other allergens.
Whether tahini is kosher for Passover depends on a few factors, including the type of tahini and the specific Passover dietary restrictions observed by the individual or community.
In general, plain tahini made only from sesame seeds and oil is considered kosher for Passover, as it does not contain any chametz (leavened grains) or kitniyot (legumes and some other ingredients that are prohibited by some Ashkenazi Jewish communities). However, if the tahini contains additional ingredients, such as spices, flavorings, or additives, it's important to check whether those ingredients are kosher for Passover.
It's always best to consult with a rabbi or trusted Passover authority to determine whether a specific brand or type of tahini is appropriate for Passover, especially if you are uncertain about the Passover dietary restrictions.
In general, tarator is considered halal as it is made from permissible ingredients and does not contain any haram (forbidden) ingredients. However, whether tarator is halal or not can depend on the specific ingredients and preparation methods used.
For example, if the tarator contains any haram ingredients such as alcohol (which could be the case if you used lemon extract rather than fresh lemon juice), or animal-derived products that are not halal, then it would not be considered halal. Additionally, if the tarator is prepared in a non-halal kitchen or with utensils that have come into contact with non-halal substances, it may not be considered halal.
Tahini sauce can be stored in an airtight container in the refrigerator for up to a week. If the sauce has thickened too much after being refrigerated, simply whisk in a bit of water to thin it out before using.
It is not recommended to freeze tahini sauce as it may change the texture and consistency of the sauce once thawed. It's best to make tahini sauce fresh and enjoy it within a week. If you have leftovers that you won't be able to use within a week, you can try making a half recipe to make a smaller batch.
✌️Some of my faves to serve with tarator sauce:
Learn the secrets to perfect falafel in this fun cooking class with Chef Adam Sobel!
Lebanese Tarator (Arabic Tahini Sauce)
Equipment
Ingredients
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ cup tahini
- ¼ cup lemon juice
- ⅛ teaspoon cumin seeds toasted
- ⅓ cup of water or more as needed
Optional garnishes
- extra virgin olive oil
- flat-leaf parsley chopped
Instructions
- Place the minced garlic on a cutting board, sprinkle with a pinch of salt, and use the side of a knife to mash and scrape the garlic and salt together for two minutes until it forms a smooth paste.
- In a small bowl, whisk together the tahini and lemon juice until smooth. Add the garlic paste, cumin, and a pinch of salt, and whisk to combine.
- Gradually add water to the mixture, whisking with the tines of a fork continuously until the dressing reaches the desired consistency. Keep in mind that the dressing will thicken as it sits, so you may need to add more water later on.
- Taste the dressing and adjust the seasoning as needed, adding more salt, lemon juice, or water to achieve the desired flavor and consistency.
- Serve the tahini sauce immediately with olive oil and parsley to garnish, or refrigerate for up to a week until ready to use.
Notes
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Meg says
So simple so bloody great. Seriously. Thank you Chef Adam.
Served with your Kofkas….just wow.
Meg says
Still fab. On the menu all the time. Staple. Thank you chef Adam
Heva says
I recently made this tahini sauce and I was blown away. The flavors were perfectly balanced and packed with an amazing depth of flavor. The texture was also perfect - not too thick or thin, and the cumin really brought the sauce to life.
Paige Davis says
I made this to go with your çığ köfte tonight and it was SO good. The fresh garlic, fresh, lemon juice, and cumin combine to make such a delicious sauce. I used raw sesame paste, and am very pleased with the result. Thanks for this perfect recipe!
HG says
Why by Tahini when you can make it so quick, easy and tasty at home? Perfect condiment for a felafel dish I made. Lasted for a while in the fridge also, so I was eating it all week long ( using it as a dip for cucumbers, carrots and pretzels).
JK says
This is such an easy, versatile and delicious sauce! thank you!
KRB says
I LOVE this sauce, goes on everything. I've made many different versions over the years but it's nice to have an actual recipe to follow so I get it right each time! I've never thought to add cumin before, definitely a nice touch. I thin it out a little with water and use it as a salad dressing or drizzles over grain/rice bowls, or make it thick and use as a dip, or on toasted baguette.