Lemon tahini yoghurt sauce

Lemon tahini yoghurt sauce


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About this recipe: 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.


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 (1)


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

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