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This 5-minute Tahini Yogurt Dressing is creamy, tangy, and never lumpy, made with tahini, Greek yogurt, lemon, garlic, olive oil, and a pinch of sumac. Use it as a dip, drizzle it over bowls and roasted vegetables, or thin it out for salads all week long.
This Tahini Yogurt Dressing takes 5 minutes and one bowl: tahini, Greek yogurt, lemon juice, garlic, olive oil, and a pinch of sumac whisked until silky. You smooth the tahini with lemon and water first, then fold in the yogurt, so it comes out creamy and never lumpy. The flavor is nutty, tangy, and bright, and it’s thick enough to dip but loose enough to drizzle.
I make a jar on Sunday and use it all week on salads, grain bowls, roasted vegetables, and grilled chicken. This Tahini Yogurt Sauce is even great to dippita chips in! It’s how I turn leftovers into a Tuesday-night dinner. In my Lebanese family, tahini sauce goes on nearly everything. This yogurt version is lighter and tangier, and the sumac gives it a lemony finish you won’t find in most tahini dressings. If you like yogurt based recipes you also might like my Creamy Dill Dressing Recipe, Yogurt Marinated Chicken or these Frozen Greek Yogurt Fruit Bites.
Why This Recipe Works
• Tahini goes first, on its own. Tahini tightens up when it meets lemon juice, then relaxes into a smooth sauce once you add water. Doing this before the yogurt goes in means no stubborn lumps.
• Greek yogurt adds body without mayo. It keeps the dressing creamy and tangy with a little protein, and it’s lighter than a straight tahini sauce.
• Sumac brightens without extra salt. It adds a tart, lemony finish that makes the whole thing taste more Mediterranean.
Table of Contents
Recipe Ingredients You’ll Need
For exact ingredient amounts and instructions, see the full recipe card below.
- Tahini: This dressing uses tahini which is sesame seeds that are ground into a smooth paste. Tahini is also used in hummus like this Lebanese Hummus Recipe or this Lemon Hummus so if you buy you will have many uses for it!
- Greek yogurt: I use plain Greek yogurt for a thick, tangy dressing. I’ve tested it with regular plain yogurt too. It works, but it’s thinner and milder, so use less water and add a little extra garlic or sumac. For dairy-free, use an unsweetened plain dairy-free yogurt.
- Lemon Juice and Olive Oil: The extra virgin olive oil and lemon juice help to thin out the dressing and add nice flavor.
- Sumac: Sumac: Sumac is a deep red Lebanese spice with a tart, lemony flavor. I use it in my Fattoush Salad, Balela Salad and Mediterranean Bean Salad. In this dressing, it adds a bright, tangy finish. You can skip it or use a pinch of za’atar or paprika instead.
Ways to Modify Yogurt Tahini Dip
This dressing is easy to make your own. Try one of these swaps:
- Fresh Herbs: Stir in fresh dill, fresh parsley or mint with a little lemon zest.
- Za’atar: Swap the sumac for za’atar for an earthy, Lebanese flavor.
- Spicy: Add a pinch of Aleppo pepper or a spoonful of harissa.
- Milder garlic: Use roasted garlic instead of raw.
- Kid-friendly: Add a teaspoon of honey to soften the tang.
- Dairy-free: Use unsweetened plain dairy-free yogurt.
- Lighter: Cut the olive oil to 1 tablespoon.
- Thick dip: Add extra Greek yogurt and use less water.
I use this dressing on salads but also as a sauce on Mediterranean Roasted Vegetables, Beef Kafta Kebabs or on these Spicy Lebanese Potatoes.
How to Make this Tahini Yogurt Dressing
Step 1: Whisk Tahini and Lemon Juice: In a medium bowl, whisk the tahini, lemon juice, and garlic. It will thicken and look pasty.
Step 2: Whisk Water in: Whisk in 3 tablespoons of water until smooth and pale.
Step 3: Add Yogurt: Add the Greek yogurt, olive oil, sumac, parsley, salt, and pepper. Whisk until creamy. Taste and adjust.
Step 4: Thin with Water: Thin with water 1 teaspoon at a time to your desired texture. Use right away or chill 30 minutes to let the flavors blend.
Recipe Tip: For a thinner version you can use a small amount of water to thin it out. I usually add 1 teaspoon, stir and go from there. You could also add a bit more lemon juice to help thin it out.
Common Mistakes to Avoid
- Adding the yogurt first. Tahini won’t blend smoothly into cold yogurt. Smooth the tahini with lemon and water first.
- Panicking when the tahini seizes. If it turns thick and pasty after the lemon, that’s normal. Keep whisking in water and it will loosen.
- Dumping in all the water at once. Add it a teaspoon at a time after the first 3 tablespoons. You can always thin it; you can’t un-thin it.
- Skipping the stir on tahini. The oil separates in the jar. Stir the jar well before measuring or your dressing will be oily or chalky.
- Using bitter tahini. If your tahini tastes bitter straight from the jar, the dressing will too. Look for tahini made from 100% sesame seeds.
How to Make It Thicker or Thinner
The amount of water decides how you’ll use it. Starting from the recipe as written:
| Use | Water to add after the first 3 Tbsp | Texture |
|---|---|---|
| Dip for veggies or pita | None | Thick, holds its shape |
| Drizzle for bowls, kebabs, potatoes | 1–2 teaspoons | Pourable ribbon |
| Salad dressing | 1–2 tablespoons | Coats leaves without clumping |
Best Ways to Use Tahini Yogurt Dressing
The short answer: Use it on anything grilled, roasted, or bowl-shaped. Readers have told me they use it as a dip, a dressing, and a sandwich spread.
- Bowls: Spoon it over Mediterranean Buddha Bowl, Chicken Shawarma Bowls, Beef Kafta Meatball Bowls or Greek Quinoa Bowl Recipe.
- Salads: Toss it with Mediterranean Lentil Salad, Lentil Quinoa Salad or a Easy Lebanese Salad.
- Grilled meats: Serve alongside Greek Chicken with Tzatziki Orzo Salad, Mediterranean Beef Kabobs or Beef Kafta Kabob Recipe.
- Roasted vegetables and potatoes: Drizzle over Mediterranean Roasted Vegetables or Lebanese Spicy Potatoes (Batata Harra).
- Wraps and sandwiches: Spread it in pita with leftover chicken, cucumbers, and tomatoes for a 5-minute lunch.
Storage & Make- Ahead Tips
- Store tahini yogurt dressing in a sealed jar or airtight container in the fridge for up to 5 days. It thickens as it chills, so stir well and add a splash of water or lemon juice before serving. I don’t recommend freezing it, since the yogurt separates when thawed.
- Meal prep tip: Make it on Sunday and keep it thick. Thin a few spoonfuls at a time for salads during the week.
Recipe FAQ
Whisk the tahini with lemon juice first, then add water until it turns smooth and pale, and only then add the yogurt. Tahini seizes when it meets acid and loosens once water is added. Adding yogurt too early traps small clumps that won’t whisk out.
Add water 1 teaspoon at a time and whisk after each addition. A splash of lemon juice also
No, you can use it right away. Chilling it for 30 minutes mellows the raw garlic and helps the flavors blend, so it’s worth doing if you have time.
Yes. Regular plain yogurt makes a thinner, milder dressing, so start with less water and add a bit more garlic or sumac for flavor.
Classic tahini sauce, called taratour in Lebanon, is tahini, lemon, garlic, and water. Tahini yogurt dressing adds yogurt for a creamier, tangier, lighter result. For a yogurt tahini sauce on vegetables, try my Lebanese Cauliflower with Tahini Sauce (Arnabeet).
Other Tahini Recipes to Try:
Vegetarian
Roasted Carrots and Beets with Tahini
Mediterranean
Grilled Cauliflower Steaks with Yogurt Tahini Sauce
Mediterranean
Easy Baked White Fish with Tahini Sauce
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Tahini Yogurt Dressing
Video
Ingredients
- 2 tablespoons tahini
- 3 tablespoons water, plus more as needed
- 1 small garlic clove, finely minced
- 1/2 cup yogurt {I used plain yogurt but you can use Greek yogurt for a creamier/tangier dressing}
- 1/2 lemon, juiced, (about 1 1/2 tablespoons)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sumac , plus more as needed
- 2 tablespoons fresh parsley finely minced {optional}
- 1/4 teaspoon salt
- pinch of black pepper, to taste
Instructions
- In a medium bowl, whisk the tahini, lemon juice, and garlic. It will thicken and look pasty.
- Whisk in 3 tablespoons of water until smooth and pale.
- Add the Greek yogurt, olive oil, sumac, parsley, salt, and pepper. Whisk until creamy. Taste and adjust.
- Thin with water 1 teaspoon at a time to your desired texture. Use right away or chill 30 minutes to let the flavors blend.
Notes
- Texture guide: Use as is for a dip, add 1–2 teaspoons water for a drizzle, or 1–2 tablespoons for a salad dressing.
- Regular yogurt: Works, but makes a thinner, milder dressing. Use less water and add extra garlic or sumac.
- Sumac: Adds a tart, lemony finish. Swap with za’atar or paprika, or leave it out.
- Herbs: Mint or dill are great in place of parsley.
- Storage: Refrigerate in a sealed jar up to 5 days. Stir and thin with water or lemon juice before serving. Do not freeze.
- Dairy-free: Use unsweetened plain dairy-free yogurt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made this for the second time, as my husband and I loved it. This time with sumac which I bought for the first time. We used the dressing on salads as well as a dip for some Mediterranean meatballs. Also bought za’atar for the first time and some Lebanese pita bread. Can’t wait to eat them.
I am so glad you like it! It is a great one to have on hand for dipping and as a dressing. <3
Fantastic, easy and healthy. I use it as a dip, dressing, and on sandwiches.
I am glad you like it! I use it a lot as a dip and on sandwiches too.
How long can you keep this in the fridge? Sounds lovely I can’t wait to make it!
Thank you. I would say 3-4 days in a mason jar or air tight container.