This delicious sauce is a scrumptious addition to a salad or bowl. It’s the perfect blend of sweet and tart, so that’s why I call it my perfect lemon tahini sauce!
I’ve been playing with this recipe for months now, and I’ve finally come up with the perfect sweet and sour flavour blend for this lemon tahini sauce! I love this sauce for buddha bowls, but sometimes it can taste too bitter. This recipe has a great taste, and I can’t wait for you to try it!
- maple syrup
- tahini paste (you can find it in the health food section at your local grocery store, or buy it here)
- granulated garlic
- extra virgin olive oil
- lemon juice
See recipe card for quantities.
Juice the lemon, and then combine all of the ingredients into a mason jar.
Put the lid on the jar, and shake it until all of the ingredients are combined.
Hint: use an upcycled jar! My favourite are the Bon Maman jam jars with the cute little red & white gingham lids.
Store the lemon tahini sauce in an air-tight jar in the fridge for up to 7 days.
Make this sauce in advance and store it in the fridge for at least 8 hours before using to enjoy the flavours all marinated together.
Tahini paste is a ground sesame butter, so it has a slightly bitter taste. Mixed with garlic, olive oil and maple syrup, it tastes delicious!
Your lemon tahini sauce will thicken over time because tahini is drawn to water. You can thin it with more water before using it each time.
You can enjoy this delicious sauce drizzled on a sweet potato buddha bowl, drizzle it on freshly roasted vegetables, or even use it as a pasta sauce!
Perfect Lemon Tahini Sauce
- 1 mason jar small
- ⅓ cup tahini paste
- 1 lemon juiced
- 2 tbsp maple syrup
- 1 tsp granulated garlic
- 2 tbsp water
- Juice the lemon; you should get around 2 tbsp of fresh lemon juice.
- Place all of the ingredients into a small mason jar. Close the jar, and then shake it until all of the ingredients are combined.
These nutrition values are estimates only. Read my full nutrition disclaimer here.