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Yogurt-tahini sauce recipe at lynnecurry.com.

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


  1. 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.

  2. 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.

  3. Store, covered, in the refrigerator for up to 1 week.

Recipe Notes

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