Tahini Yogurt Sauce (Easy & Creamy)

This easy tahini yogurt sauce is creamy, tangy and packed with flavour. It’s incredibly versatile—perfect as a dressing, dip or drizzle for roasted vegetables, grain bowls, salads or falafels. You could even try smearing it onto a plate for a fine-dining effect, served with vegetables or grilled mains.

What is tahini?

Tahini is a sesame seed paste made with ground toasted sesame seeds, similar to peanut butter. It is commonly used in Mediterranean and Middle Eastern dishes such as hummus and baba ghanoush.

Tahini has an earthy and slightly bitter taste, especially if it’s made from unhulled sesame seeds or has been sitting around for a while, due to the oxidation of the sesame oil. The bitterness can be softened by combining tahini with sweet, sour or salty flavours. It pairs surprisingly well with maple syrup or honey, creating a caramel-like flavour, as in this tahini caramel frappe or vegan muesli slice.

Note: Tahini can naturally separate over time, with the oil rising to the top. Give it a good stir before using or try storing the jar upside down to keep it more evenly mixed.

Why you’ll love this yogurt tahini sauce

In this yogurt tahini sauce recipe, the bitterness of tahini is balanced by the sourness of lemon, apple cider vinegar and yogurt, as well as the salty and umami tastes of salt and soy sauce. These ingredients help to mellow tahini’s bitterness without losing its nutty, earthy flavour.

It’s quick to make and can add flavour and creaminess to many dishes with minimal effort. You may like to try it served with my quinoa salad with roasted pumpkin, quinoa salads or this potato salad.

Is this tahini sauce good for you?

Yes, tahini has health-promoting benefits, being high in fibre, plant-based protein, antioxidants and minerals such as calcium, iron and zinc (WebMD). But the joy is in how it tastes—how it turns roasted carrots or simple salads into something that feels just a little bit special. It’s one of those sauces that reminds you that eating well can be satisfying, playful and full of flavour.

If you’re looking for more vibrant sauces and salad dressings, I’ve got a few ideas for you here.

Ingredients for tahini yogurt sauce

This sauce comes together with simple ingredients that bring out the best in tahini:

• hulled tahini: smoother and less bitter than unhulled tahini, forms the creamy base for this sauce.
• plain Greek yogurt: adds creaminess and a tang to balance tahini’s bitterness. If you eat a vegan diet, you could omit the yogurt, either using a dairy-free yogurt or using a little sweetener to balance the tahini’s bitterness.
• apple cider or white vinegar: brightens and lifts the overall flavour.
• lemon juice and zest: gives a citrus flavour and freshness.
• garlic: minced fresh garlic gives a punchy flavour.
• soy sauce, tamari or coconut aminos: adds a salty, umami depth and balances the tahini’s bitterness.
• salt and pepper.
• fresh mint (optional): adds a refreshing taste—stir it through or sprinkle it over the top before serving.

How to make tahini Greek yogurt sauce

This sauce takes just a few minutes to make with a spoon or whisk—no blender needed!

Start by whisking the tahini with warm water, vinegar, lemon juice, soy sauce (tamari or coconut aminos) to create a smooth, lump-free paste. This step helps loosen the tahini before mixing in the other ingredients.

Then stir in the Greek yogurt, garlic, lemon zest, salt and pepper until creamy and well combined.

If you’re adding fresh mint, you can stir it through or sprinkle it over the sauce just before serving.

Tip: If the sauce is too thick, add a little more water—start with a teaspoon at a time—until it reaches the consistency you prefer. You could prepare it to be thick enough to spread over a plate, pour to coat vegetables or spoon over dishes. It’s your choice.

Serving suggestions

There are so many ways to enjoy this tahini yogurt sauce:

• drizzle over roasted vegetables: especially tasty with roasted cauliflower, carrots, sweet potato or eggplant.
• add to grain bowls: spoon over quinoa, rice or bulgur wheat bowls loaded with veggies and legumes for extra flavour and creaminess.
• serve with falafel or veggie fritters: a perfect dipping sauce or for dolloping. Try with carrot and potato fritters.
• spread in wraps or sandwiches: use as a spread for wraps filled with grilled vegetables, legumes or leftover roast meat or tofu.
• use as a salad dressing: thin it out with a bit of water to make a creamy dressing for leafy greens, chopped salads or lentil salads.
• pair with grilled meats or tofu: the tangy yogurt and umami notes complement grilled tofu, meats and halloumi.
• dip for flatbreads or crudités: keep it simple by serving as a dip with warm pita bread or fresh vegetable sticks.

How to store this tahini sauce

Store leftover sauce in an airtight container in the fridge for up to a week. It may thicken slightly over time and on cooling—just stir in a splash of water to loosen it up again before serving.

Tahini itself is best stored in a cool, dark place (like a pantry or fridge if your kitchen is warm) to prevent the natural oils from turning bitter.

Have you made this tahini sauce?

I’d love to hear how you enjoyed it! Did you drizzle it over a grain bowl? Use it as a salad dressing? Or dip flatbread straight into the bowl?

Let me know in the comments below—or tag me @tansy_joyfuleating on social media with your creations.

Looking for more sauces and dips? You might also enjoy my beetroot hummus, sundried tomato hummus or satay sauce.