This easy no-cook Tahini Yoghurt Sauce is a flavour bomb which takes a simple garlic, coriander sauce and ramps it up a notch with the tang of sesame paste. In even better news, it’s so versatile that it’s equally at home with Indian, Mexican and Middle Eastern inspired dishes.
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I am already obsessed with yoghurt sauce. I use my coriander mint yoghurt sauce on everything as it is. But when I created a mezze feast with griddled courgettes and bell peppers, quick pickled red onions and couscous salad, I couldn’t resist creating a tahini spiked version.
I love to use za’atar – a middle eastern spice mix at any opportunity and it makes an ideal garnish for this sauce. It’s available pretty much everywhere now so please do pick some up and try it if you haven’t already.
I called this recipe a sauce but really it is just as useful as a dip and a salad dressing. So make up a slightly larger batch and keep it in the fridge for up to a week and use it every day. I guarantee you’ll want to!
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More Simple Side Dishes
Tahini Yoghurt Sauce
- 150 ml Plain Yoghurt
- 1 tbsp Tahini Paste
- 1 tbsp Sugar
- 1 tsp Sea Salt Flakes
- 2 tbsp Lemon Juice
- ½ tsp Garlic Paste
- 10 g Fresh Coriander (Cilantro) - reserve a few leaves for a garnish
- ⅛ tsp Za'atar
- Add 150ml Plain Yoghurt, 1 tbsp Tahini Paste, 1 tbsp Sugar, 1 tsp Sea Salt Flakes, 2 tbsp Lemon Juice and ½ tsp Garlic Paste to a bowl.
- Finely chop 10g Fresh Coriander and add most of it to the bowl.
- Stir to thoroughly combine.
- Check the seasoning and add a little bit more of any of the flavours if you think it is lacking.
- Serve and garnish with a pinch of Za'atar and the remaining fresh coriander.