Once you know how to make this basic yogurt tahini sauce, you’re free to play! This sauce acts as a fantastic base for many other sauces or dressings, with a few extra additions you can have a completely new sauce with minimal work. See variations for examples.
This Week
9 Dec - 15 Dec
Tips
- If your tahini is dry and hard to mix with the yoghurt try placing all the ingredients into a blender, like a nutribullet until well incorporated. You can also add a little water to get it to the desired consistency.
Shortcuts
- Add ¼ cup of finely chopped fresh herbs, you can use just one or a combo. Making the sauce nice and fresh, a nice addition to fish.
- Add 1 Tbsp of chipotle and 1 Tbsp sriracha or a smokey sauce to accompany your next home made wedges.
- Add 1 Tbsp of honey or sweetener of choice and 2 tsp of whole grain mustard.
Ingredients
- 1/2 cup Greek yoghurt (sub for coconut yoghurt if dairy-free)
- 1/4 cup tahini
- 1 small garlic clove (crushed)
- Juice of half a lemon
- Salt and pepper to taste
Method
- Add all of the ingredients into a small bowl and mix well until the sauce is a smooth creamy consistency.
Variations
- Add ¼ cup of finely chopped fresh herbs, you can use just one or a combo. Making the sauce nice and fresh, a nice addition to fish.
- Add 1 Tbsp of chipotle and 1 Tbsp sriracha or a smokey sauce to accompany your next home made wedges.
- Add 1 Tbsp of honey or sweetener of choice and 2 tsp of whole grain mustard.
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