Tahini Sauce (Tarator)

A pourable sauce made by thinning raw tahini (ground sesame paste) with lemon juice, garlic, and water until smooth and creamy, sometimes with cumin. Distinct from the raw tahini paste itself, which is more of a pantry ingredient.

Flavor Profile

Nutty and rich from the sesame, brightened by lemon and rounded by garlic; texture is silky and pourable.

Culinary Uses

Base sauce for hummus and falafel; dressing for roasted vegetables and grain bowls; sauce for fish (especially in Levantine fish preparations, tarator specifically).

Regional Variations

Iraqi and Gulf versions sometimes add pomegranate molasses for sweetness; Palestinian versions used with fish are often thinner and more heavily garlic-forward.

Storage

Refrigerate; keeps about a week, though it will thicken and may need re-thinning with water or lemon juice.