Your cart is empty
Shop products

Shared by Amy Zitelman

Turmeric Tahini Sauce

Yield: About 2 cups

Family Journey

BaltimoreWashington, D.C.Rockville, MD


  • 3 garlic cloves, minced with coarse sea salt
  • ¼ cup freshly squeezed lemon juice
  • 1 cup premium tahini paste
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¾ cup ice-cold water
QuickEasySidesVegetarianVeganPareveGluten FreeNorth America


  • Step 1

    Combine the garlic and lemon juice in a medium bowl. Let it sit for 1 to 2 minutes. 

  • Step 2

    Whisk the tahini, turmeric, cumin, and coriander into the garlic mixture until just combined. Don’t worry if it gets thick and grainy. Whisk in the water, ¼ cup at a time, until the sauce is smooth and creamy. It should be the consistency of a creamy salad dressing, like ranch. 

  • Step 3

    Store in a closed container in the refrigerator for up to 3 days.

Reprinted with permission from “The Tahini Table” by Amy Zitelman, Agate Publishing, November 2020.