Lemon tahini yoghurt sauce

    5 min

    Serve this delicious sauce with falafel pittas or with fresh vegetables. Best if made a few hours in advance, but it can be served immediately. I chop the garlic, and let it rest for 5 to 10 minutes before adding the remaining ingredients. This increases the amount of allicin, a compound shown to have antibacterial, antifungal, antiviral, and antiprotozoal activity.


    3 people made this

    Serves: 4 

    • 3 to 4 cloves garlic
    • 2 heaped tablespoons tahini
    • 235g natural yoghurt
    • juice and zest of 1 lemon
    • 1/2 teaspoon ground cumin
    • salt, to taste

    Prep:5min  ›  Ready in:5min 

    1. Place garlic cloves in a blender or food processor and process to mince. Add the tahini, and process for a further few seconds then add yoghurt, lemon juice and zest, and cumin; process until smooth. Season to taste with salt. Transfer to a serving dish and serve.

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    Reviews in English (2)


    Great recipe. I already made it twice!  -  31 May 2015


    Delicious as written but can be easily adjusted to your taste. I have made this with shwarma spices and other Middle Eastern seasoning mixes to coordinate with the dish it's used with. A staple around here! Fast, easy, healthful and delicious.  -  14 Jun 2018  (Review from Allrecipes US | Canada)