A creamy, tangy white sauce combining Greek yogurt, tahini, garlic, and lemon juice, this versatile condiment is a must-have for shawarma, wraps, grilled meats, or roasted vegetables. I love how quickly it comes together with just a few pantry staples, and the flavor gets even better after a short rest in the fridge.
Why You’ll Love This Recipe
I always reach for this sauce when I want something rich but refreshing. The Greek yogurt provides a cooling base, tahini adds depth and nuttiness, garlic brings the kick, and lemon juice brightens everything up. It’s the perfect balance of creamy, zesty, and savory. Whether I’m using it as a drizzle, dip, or spread, it adds a delicious Middle Eastern flair to any dish. Plus, it’s naturally vegetarian and easy to make vegan.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup (240 ml) Greek yogurt, plain
2 tablespoons tahini
1 clove garlic, grated or finely minced
1 tablespoon fresh lemon juice
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
1 tablespoon fresh parsley, chopped
2 tablespoons water (optional, to adjust consistency)
Directions
I combine the Greek yogurt, tahini, garlic, lemon juice, salt, and black pepper in a mixing bowl.
Then I whisk everything together until smooth and fully blended.
If the sauce is too thick for my liking, I add water a tablespoon at a time until I get the perfect consistency.
I stir in the fresh chopped parsley for color and freshness.
I always taste and adjust the seasoning—sometimes a bit more lemon or garlic makes all the difference.
After that, I cover the bowl and refrigerate the sauce for at least 20 minutes to let the flavors meld. I like serving it chilled.
Servings and timing
This recipe yields about 1¼ cups of sauce, which is roughly 6 servings (about 2 tablespoons each). Prep Time: 5 minutes Chill Time: 5–10 minutes Total Time: 10–15 minutes
Variations
I sometimes swap out the Greek yogurt for a plant-based version to make it vegan.
If I want a thinner sauce for drizzling, I just add more water. For a thicker dip, I skip the water altogether.
For a spicy twist, I stir in a pinch of cayenne or a dash of hot sauce.
Adding a touch of cumin or smoked paprika gives it a deeper, earthier flavor.
Storage/Reheating
I store this sauce in an airtight container in the refrigerator. It keeps well for about 5 to 7 days. If it thickens after chilling, I just stir in a splash of water to loosen it up. No reheating is needed—this is a cold sauce best served straight from the fridge.
FAQs
How do I make this sauce vegan?
I replace the Greek yogurt with a non-dairy yogurt alternative, like unsweetened coconut or almond yogurt. Just make sure it’s plain and thick.
Can I make this ahead of time?
Absolutely. I often make it a day in advance—the flavors actually improve as it sits. Just give it a stir before serving.
What can I serve this sauce with?
I love it on shawarma, grilled chicken, falafel, wraps, roasted veggies, or as a dip for pita bread. It’s super versatile.
Is this sauce spicy?
Not by default. But if I want heat, I add minced chili, cayenne pepper, or hot sauce to taste.
Can I freeze this sauce?
I don’t recommend freezing it. Yogurt-based sauces tend to separate and become grainy after thawing.
Conclusion
This creamy garlic tahini yogurt sauce is one of those recipes I keep coming back to. It’s easy, quick, and incredibly flavorful. Whether I’m dressing up a wrap or need a dip for grilled meats, it’s my go-to for something both comforting and zesty. Try it once, and I bet it’ll become a staple in your kitchen too.
