whole food ~ well made

Yogurt-tahini sauce recipe at

5-Minute Yogurt-Tahini Sauce for Everything Summer

Here’s a 5-minute yogurt-tahini sauce that your summer menu can’t live without. Keep it in the fridge for a quick dip, dressing, sauce for the grill or this wrap sandwich to eat good food on the fly.

Yes, we’re all enamored with tahini–that thick sesame paste that plays well with everything from miso to chocolate. How did we ever live without it?

Similarly, this yogurt-tahini sauce has become a staple in my fridge that’s already overcrowded with homemade sriracha, mayonnaise and pickle relish. But it has earned its place!

No mere condiment, this yogurt-tahini sauce inspires.

Take last week, for example, when I was running off to my daughter’s track meet. It was either pull together a lunch real quick or suffer the concession stand.

Yogurt-tahini sauce to the rescue. I grabbed some garbanzos (aka chickpeas) because tahini nearly calls for them {hello falafel!} along with baby spinach and roasted red peppers.

Yogurt-tahini sauce recipe at

I spread that yogurt-tahini sauce on a flatbread, piled on the ingredients willy-nilly and drizzled on a bit more like a dressing for good measure.

Hours later, I sat on the track field in the full sun and savored that improvised wrap one bite at a time, marveling at my genius.

It wasn’t me. It was this yogurt-tahini sauce. Some foods just are that good. And that indispensable.

Way to Use Yogurt-Tahini Sauce

This is the sauce I’ll be keeping around for summer, because it goes with nearly everything we’re making.

Need something other than ranch dip for a fresh vegetable platter? Or a dressing for a hearty summer salad? How about a sauce for grilled chicken or vegetables?

Yogurt-tahini sauce recipe at

Have a batch ready to go in the fridge and there’s one less step to dinner. Here are just some of the ways I’ve used this delectable yogurt-tahini sauce:

  1. Salads: thin just a bit with water and drizzle on a mesclun mix or simple tossed salad.
  2. Burgers: smear it on the bun for a veggie burger, bean burger, salmon burger or lamb burger.
  3. Grilled meats & fish: this is your ready-to-go accompaniment for grilled leg of lamb, skirt steak or a salmon fillet.
  4. Raw, roasted & grilled vegetables: so far, asparagus, carrots, red peppers, green beans…or a combination.
  5. Wraps: for when you’re starving and need some good food to go.

Deluxe Sauce Add-ins

Plus, can we talk about the add-ins? While this yogurt-tahini sauce doesn’t need any help, there are so many ways to change it up, like:

  • fresh herbs {always–right?}, like parsley, oregano, mint, chive or basil
  • chopped fresh vegetables, like scallions, cucumber, red pepper or olives
  • spice mixes, like za’atar, dukkah or pimenton (smoked paprika)
Yogurt-tahini sauce recipe at

For this wrap, I mixed in parsley, chopped cucumber, a teaspoon of za’atar.

Call it a sauce, dressing or dip, just put this yogurt-tahini condiment on everything!

What have you made lately that you cannot live without any longer? Let me know what you’re making in the comments below or tag a photo #lynnesforage on Instagram or Facebook.


and become a forager

Yogurt-Tahini Sauce, Dip & Dressing

This is the summer condiment to have on hand for unlimited uses as a dip, dressing or a sauce for anything from grilled meats to vegetables or an impromptu wrap sandwich. It’s not only versatile, but you can play with the flavors with add-ins–a tasty array of ingredients that give it crunch, texture and even more flavor. It also stands on its own just as it is. Try it your way.
Course Sauce
Cuisine Middle Eastern
Prep Time 5 minutes
standing time 20 minutes
Total Time 5 minutes
Servings 8 people
Author Lynne Curry


  • 1 cup plain yogurt, any type except Greek-style
  • 1/4 cup tahini, well stirred
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon black pepper

Optional add-ins:

  • 1/4 cup chopped fresh herbs, such as parsley, oregano, mint or basil optional
  • 2 teaspoons za’atar, dukkah or pimenton
  • 1 cup peeled, seeded and diced cucumber
  • 3/4 cup seeded and chopped red pepper
  • 1 cup chopped radish or daikon
  • 1/2 cup pitted and chopped kalamata olives
  • 3/4 cup chopped scallions


  • Blend together the yogurt, tahini, garlic, lemon juice and salt in a mixing bowl. Let them sit at room temperature to allow the flavors to marry for about 20 minutes.
  • Stir in any of the optional add-ins on their own or in a combination of your choice–or serve it plan–and taste for seasoning.
  • Store, covered, in the refrigerator for up to 1 week.


For this wrap, I added in fresh parsley, za’atar and scallions. 


  1. joanne

    Thank you I LOVE TAHINI!!….anything made with tahini is in my book a great recipe ….

    1. MT, Joanne. This is definitely on the milder side of the tahini scale, so even people who aren’t in our camp definitely enjoy it. Thanks!

  2. Ilse

    5 stars
    This is fabulous and versatile. Quick to make with so many options of add ins. Thank you

    1. Thanks for writing, Ilse. I’m glad you think so, too.

  3. Karen Gleason

    Why do you say not to use Greek yogurt, please?

    1. Hi Karen, That is because Greek yogurt is SO thick that you’d have to thin the sauce–and dilute the flavors in the process.

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