Tarator

This creamy tahini sauce is bright with lemon, gently pungent with garlic, and lifted by fresh parsley and a hint of cumin. Smooth, nutty, and versatile, it works equally well as a dip, drizzle, or dressing.

Nutrition · per serving

246kcal

7.1gProtein

8.7gCarbs

21.6gFat

4gFiber

2 servings

Ingredients

7 items

Tahini sauce

tahini80 g

lemon juice30 ml

garlic, finely grated or crushed to a paste1 small clove (3 g)

cold water45-60 ml

flat-leaf parsley, finely chopped8 g

ground cumin1 g

fine salt3 g

Tips

•For a thicker dip, use only 45 ml water; for a looser dressing, use closer to 60 ml.
•If the sauce tastes bitter, add a little more water and whisk well; proper dilution often softens bitterness better than extra lemon.
•Tarator is excellent with falafel, roasted vegetables, grain bowls, or as a sauce for grilled mushrooms and cauliflower.
•Use fresh lemon juice rather than bottled for the cleanest flavor.

Steps

1
Finely chop the parsley and grate or crush the garlic into a smooth paste so it disperses evenly through the sauce without leaving harsh bits.
8 g flat-leaf parsley, finely chopped1 small clove (3 g) garlic, finely grated or crushed to a paste
2
In a small bowl, whisk together the tahini, lemon juice, garlic, ground cumin, and fine salt. The mixture will seize and become very thick at first; this is normal and helps create a creamy final texture.
80 g tahini30 ml lemon juice1 small clove (3 g) garlic, finely grated or crushed to a paste1 g ground cumin3 g fine salt
3
Whisk in the cold water a little at a time until the sauce turns pale, smooth, and pourable but still creamy. Start with 45 ml and add the remaining water only if needed; tahini brands vary in thickness.
45-60 ml cold water
4
Stir in the chopped parsley, then taste and adjust consistency with a few extra drops of water if desired. Serve immediately as a dressing, dip, or sauce.
8 g flat-leaf parsley, finely chopped

Origin & History

Tarator is a classic Levantine tahini sauce widely used in Lebanese and neighboring Eastern Mediterranean kitchens. It is traditionally served with dishes such as falafel, fried fish, and vegetables, valued for its bright lemony sharpness and creamy sesame body.

lebanese tahini vegan sauce quick sesame beginner

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Steps

Finely chop the parsley and grate or crush the garlic into a smooth paste so it disperses evenly through the sauce without leaving harsh bits.

8 g flat-leaf parsley, finely chopped1 small clove (3 g) garlic, finely grated or crushed to a paste

In a small bowl, whisk together the tahini, lemon juice, garlic, ground cumin, and fine salt. The mixture will seize and become very thick at first; this is normal and helps create a creamy final texture.

80 g tahini30 ml lemon juice1 small clove (3 g) garlic, finely grated or crushed to a paste1 g ground cumin3 g fine salt

Whisk in the cold water a little at a time until the sauce turns pale, smooth, and pourable but still creamy. Start with 45 ml and add the remaining water only if needed; tahini brands vary in thickness.

45-60 ml cold water

Stir in the chopped parsley, then taste and adjust consistency with a few extra drops of water if desired. Serve immediately as a dressing, dip, or sauce.

8 g flat-leaf parsley, finely chopped