

The sesame seed paste called tahini originated in Persia...
and the earliest mention of the now-trendy ingredient is a 13th century recipe for hummus. And that’s how most Americans eat tahini today. But this simple sauce might change your tahini consumption.
Sometimes called tahini dressing, it’s most often served with the fried chickpea fritters called falafel. And across the Levant, similar sauces may be spooned over the fava bean dish called ful or used as a dip for flatbread. We like to eat it with grilled or roasted vegetables, often with a spicy compliment like the Yemeni green sauce called zhug or North African harissa. And it makes a great dip for potato chips.
What You'll Need
Ingredients
- 1/4 cup of water*
- 1/2 cup of Villa Jerada Tahini
- 1/2 teaspoon of Burlap & Barrel Purple Stripe Garlic
- 1 tablespoon of Katz Sparkling Wine Vinegar
- 2 tablespoons of Bettini Organic extra virgin olive oil
- 1/4 cup of Greek-style yogurt
- To taste kosher sea salt
- * if you want a thinner, more pourable sauce, add more water a tablespoon at a time until you reach the desired consistency
Equipment
- 1 Small Mixing Bowl
- Measuring Cups
- Measuring Spoons
What you'll have to do
Step 1
Mix 1/2 cup of tahini and 1/4 cup of water together in a bowl until the water has been completely absorbed and the tahini has thickened. Stir in 1/2 teaspoon of garlic, 1 tablespoon of vinegar, and 2 tablespoons of olive oil, then add 1/4 cup of yogurt and stir until blended. Taste and add salt as needed. Store into the refrigerator for a week or so.

Shop this recipe

Spreads
Tahini
Seattle - Washington

Salt, Herbs, & Spices
Purple Stripe Garlic
Cao Bằng - Vietnam

Vinegar
Sparkling Wine Vinegar
Napa - California

Olive Oil
Bettini Organic
Umbria - Italy

Salt, Herbs, & Spices
Kosher Sea Salt, Wellspent
Gossen Island - Norway
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