Tahini tarator


Also known as tahini sauce. This version of tarator is made with tahini instead of walnuts and yogurt.


1⁄2 c lemon juice
3 T water (better if hot)
2 clv garlic (or to taste, peeled and cruhsed)
1⁄2 t salt
1 pn cumin (ground)
1 t parsley (finely chopped)


  1. Place all ingredients, except the water and parsley, in the food processor, or a recipient suitable for the blender, and process in short bursts until a smooth paste is formed. Add water while blending.
  2. Check flavor, mix in chopped parsley, transfer to a bowl, and serve.


If the flavor is too sharp, we can add less lemon juice and a little more water. Equally, add one more clove of garlic, if you prefer strong flavors.

Add some natural yogurt to the tahini sauce for a variation.

To make tahini at home, blend 5 cups of sesame seeds, lightly toasted and cooled down, with 1 1/2 cups olive oil. Tahini will keep in the refrigerator for over 3 months in an airtight container.

1 cup
Preparation time
Cooking time
Total time
15 minutes