# White Tahini Sauce with Lemon

> Tahini seizes and thickens the moment water hits it, before it thins — and that is normal, not a mistake. Add the water **gradually while whisking**; the mixture passes through a thick stage and then suddenly loosens into a creamy white sauce.

**Egyptian Cuisine · 8 min · 8 servings · 120 kcal per serving**

Tahini sauce is a staple of Egyptian and Levantine cooking, and the first time you make it you will be certain you have ruined it — because it thickens abruptly. That is exactly what is supposed to happen.

## Ingredients

- 1 cup — tahini
- 0.75 cup — cold water
- 3 tbsp — lemon juice
- 2 cloves — garlic, crushed
- 1 tsp — salt
- 1 tsp — cumin
- chopped parsley to garnish

## Method

1. **Stir the jar** — Stir the tahini thoroughly in the jar before measuring — the oil floats and the solids settle, and the wrong ratio changes the result completely.
2. **Add water gradually** — Put the tahini in a bowl and add the water **two tablespoons at a time** while whisking. It will seize and thicken dramatically at first — this is normal and nothing to worry about.
3. **Reach the consistency** — Keep adding water gradually until the mixture suddenly loosens into a creamy white sauce. Stop at the consistency you want — thicker for dipping, thinner for pouring.
4. **Season** — Add the lemon juice, crushed garlic, salt and cumin and stir. Lemon thins it slightly further, so add it once you are close to the consistency you want.
5. **Serve** — Pour into a dish and garnish with parsley, a dusting of cumin and a little olive oil. Serve with ful, fish, grills and falafel.

## Tips

- The sudden thickening at the start is normal — keep adding water gradually and it will loosen.
- Cold water gives a whiter, creamier sauce than warm water.
- Stir the jar before using; the oil floats and the solids settle.
- It keeps a week in the fridge and thickens as it sits — loosen with a spoonful of water before serving.

## FAQ

### Why does tahini thicken instead of thinning?
This is completely normal. Tahini goes through a seizing stage when water is added, then suddenly loosens and turns creamy. Keep adding water gradually while whisking.

### My tahini tastes bitter — why?
The tahini itself is probably old or its oil has gone rancid. Good tahini tastes nutty, not bitter. Too much raw garlic can also read as bitterness.

### Can I make it ahead?
Yes, it keeps a week in a sealed container in the fridge. It thickens over time, so loosen it with a spoon or two of water and stir before serving.

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Source: https://hanakoleah.com/en/egyptian-cuisine/white-tahini-sauce-lemon
Edited by: Marwa Mohamed
Last updated: 2026-10-29