Chili Lime Tahini Sauce (Printable)
Creamy tahini blended with zesty lime and spicy chili for drizzling over salads, roasted veggies, and grilled proteins.
# What You'll Need:
→ Base
01 - 1/2 cup tahini (sesame seed paste)
02 - 1/4 cup fresh lime juice (about 2 limes)
03 - 1 clove garlic, minced
→ Seasonings
04 - 1-2 tablespoons maple syrup or agave syrup (to taste)
05 - 1-2 teaspoons chili flakes or 1 small fresh chili, finely chopped
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon sea salt (or to taste)
→ Liquids
08 - 1/4 cup cold water (more as needed for thinning)
# Directions:
01 - In a mixing bowl, whisk together the tahini and lime juice until smooth. The mixture may thicken and seize initially—this is normal.
02 - Add the minced garlic, maple syrup or agave, chili flakes or fresh chili, ground cumin, and sea salt. Whisk thoroughly to incorporate all seasonings evenly.
03 - Gradually whisk in the cold water, adding one tablespoon at a time, until the sauce becomes creamy and pourable. Adjust with additional water for a thinner drizzling consistency.
04 - Taste the sauce and adjust salt, sweetness, or heat level as desired. Serve immediately or transfer to an airtight container and refrigerate for up to 5 days.
# Expert Tips:
01 -
- It transforms plain roasted vegetables into something you will actually crave the next day.
- The recipe takes ten minutes from jar to table with zero cooking required.
- It stores beautifully for five days, meaning meal prep just got a serious upgrade.
02 -
- Tahini seizes and thickens when you first add liquid, so do not panic and keep whisking because it will eventually smooth out.
- Adding the water gradually rather than all at once gives you control over the final texture.
03 -
- If your tahini is particularly thick or dry from sitting in the pantry, warm the jar gently in a bowl of hot water before measuring to make whisking easier.
- Adding lime zest along with the juice creates an aromatic layer that makes people ask what your secret ingredient is.