How to Make Creamy Tarator Sauce: The Ultimate Tahini Dip Tutorial

Start with salt and garlic in a bowl and pulverize them together.

Add the juice of about one large lemon, ensuring no seeds get in.

Stir the tahini well before adding it to the mixture; it should be about 1 cup.

If you want the sauce to last longer, use dried garlic instead of fresh; fresh garlic should be used within 3 days.

Move the mixture to a larger bowl for better visibility.

Add any extra seasonings if desired, such as cumin, paprika, sumac, or cayenne pepper, but keep it plain for this version.

Stir the tahini mixture; it will thicken and become clumpy as you mix.

Add water a little at a time while stirring to achieve the desired consistency.

Continue mixing until the sauce turns from dark beige to a lighter beige and becomes creamy.

Aim for a consistency similar to thick yogurt for the final sauce.

Equipment Needed

Dietary

Allergens