My husband has been away on a work assignment for a few weeks now. I don’t like him being gone for this long, but it would be a lie if I were to say I haven’t been enjoying the fact that I don’t have to cook every night.
Instead, I have been living on the vegetables I roasted over the weekend. I also have been experimenting with different sauces to make them interesting. Let’s face it, even if you change up the veggies, it gets old after a while. So far, in addition to the tzatziki sauce I made last week, this tahini yogurt sauce is a winner.
I think tahini (aka sesame paste) is a magical ingredient in that it provides both a nutty and hearty flavor when it is added into dishes. And it is one of those ingredients that pair well both with savory and sweet recipes. I keep a jar in my fridge all the time and use it on a daily basis.
About This Greek Yogurt Tahini Sauce Recipe:
This tahini yogurt sauce comes together in less 10 minutes. However, depending on your consistency preference, it might require a little bit of planning ahead.
In the recipe below, I used plain Greek yogurt, which is thicker than regular yogurt. However, I like my tahini yogurt sauce thicker than the consistency of Greek yogurt. To get that texture, I lined a colander (placed in a bowl) with a cheesecloth and drained the juices of the yogurt in it overnight. In the morning, most of its juices were drained giving me consistency that I was looking for.
Of course, if you prefer a more watery texture, especially if you are using it as a salad dressing, feel free to skip the draining process.
How To Use Yogurt Tahini Sauce:
In addition to using it to flavor roasted vegetables and salads, I use this tahini yogurt dressing as a dip to serve with fresh vegetables (like I did in the photos here). Also, it goes very well meat dishes, especially with lamb and ground beef.
Growing up, my mother would place a big spoonful of this sauce on a plate, place Turkish meatballs on top, and sprinkle it with roasted pine nuts, pomegranate seeds, and fresh parsley. She would also use this as a spread for lamb burgers and layer it with tomatoes and salad greens.
I topped my sauce off with pine nuts and pomegranate seeds, mostly because (1) I like the combination and (2) I wanted it to look good in the photos. However, if you are using it in any of the ways I mentioned above, you can serve this sauce without them.
More Healthy Salad Dressing Recipes
- Lemon Dijon Dressing
- Lemon Vinaigrette
- Chili Lime Salad Dressing
- Cashew Avocado Sauce
- Recipe for Tzatziki Sauce
- Greek Yogurt Dressing
- Avocado Salad Dressing
Tahini Yogurt Sauce
- 1 cup full-fat Greek Yogurt
- 3 tablespoons tahini stirred well
- 2 tablespoons lemon juice freshly squeezed
- 2 cloves of garlic minced
- ½ teaspoon ground cumin
- 1 teaspoon Kosher salt
- ¼ teaspoon black pepper
- Place all ingredients in a bowl and whisk until combined.
- Taste for seasoning and add in more if you like.
- If you prefer a thicker texture, you can line a colander (placed in a bowl) with cheesecloth, place yogurt in it, and let it drain overnight in the fridge. The consistency of the sauce made with the drained yogurt will be much thicker, making it perfect to use as a spread for burgers or as a dip to serve with fresh vegetables.
- Like most yogurt based dressings, this sauce is best on the day it is made. However, if you keep in an airtight jar, it would still be good the next day. Be sure to give it a good shake before use.