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Lebanese Tahini

Rated as 5 out of 5 Stars

"Tahini is used in Lebanese, Armenian, Greek, Cypriot, Iranian, Israeli, Turkish, Iraqi, Levantine, North African, and Bulgarian cuisines. Tahini is served as a dip on its own or as a major component of hummus, baba ghanoush, and halva. Tahini sauce is also a popular topping for meat and vegetables in Middle Eastern cuisine. Made from toasted sesame seeds with a consistency similar to peanut butter. Make it as thick as you want."
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15 m servings 167
Original recipe yields 4 servings


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  1. Heat a small skillet over medium-high heat. Pour in sesame seeds; toast until light golden brown, 15 to 20 seconds. Remove from heat.
  2. Place toasted sesame seeds and 2 tablespoons water in a food processor or blender. Grind until a thick paste forms. Add garlic, olive oil, lemon juice, and salt; blend well. Continue to add olive oil and additional water as needed to form desired consistency; blend. Adjust salt to taste.


  • Cook's Notes:
  • I mixed 1 tablespoon ketchup into the prepared sauce just to beautify the color, but it's optional.
  • This sauce can be stored in the refrigerator up to one week using a sterilized air-tight jar.

Nutrition Facts

Per Serving: 167 calories; 15.7 5.2 3.3 0 293 Full nutrition

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