This easy no-cook Tahini Yogurt Dressing 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 yogurt sauce. I use my coriander mint yogurt 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/dressing. 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 dressing but really it is just as useful as a dip and a sauce. 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 Yogurt Dressing
- 150 ml Plain Yogurt
- 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 Yogurt, 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.