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small blue bowl with lemony tahini sauce

lemony tahini sauce

Enjoy this lemon tahini sauce with roasted cauliflower with pomegranate glaze and lemony tahini sauce.

  • Yield: 4 servings 1x


  • 3 tablespoons tahini
  • 2 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons unsweetened peppermint or green tea (or water), or as needed
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, minced or creamed (optional)
  • 1/4 teaspoon sea salt, or to taste


Blend or whisk together all ingredients. Makes 1/2 cup.

  • Author: Jackie Newgent
  • Category: Sauce
  • Cuisine: Middle Eastern, Mediterranean
  • Diet: Vegan


  • Serving Size: 2 tablespoons
  • Calories: 100
  • Sugar: 0g includes 0g added sugars
  • Sodium: 150mgg
  • Fat: 9g
  • Saturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: tahini, tahini sauce, lemony tahini sauce, plant-based sauce, vegan sauce