Chili Lime Tahini Sauce (Printable)

Creamy tahini blended with zesty lime and chili for drizzling over salads, 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, plus more as needed for thinning

# How To Make:

01 - In a mixing bowl, whisk together the tahini and lime juice until smooth. The mixture may initially seize and thicken—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 into a uniform paste.
03 - Gradually whisk in the cold water, adding it in small increments until the sauce becomes creamy and pourable. Use additional water beyond 1/4 cup if a thinner drizzling consistency is desired.
04 - Taste the sauce and adjust salt, sweetness, or heat level as needed. Serve immediately, or transfer to an airtight container and refrigerate for up to 5 days. Stir well before using if refrigerated.

# Expert Tips:

01 -
  • It takes ten minutes from jar to plate and makes everything it touches taste better.
  • The balance of nutty, zesty, and spicy means you will want to put it on everything from grain bowls to Tuesday night tacos.
  • It stores beautifully in the fridge for five days, so one batch can rescue multiple meals.
02 -
  • Tahini behaves unpredictably with liquid and sometimes seizes before it thins, so just keep whisking and adding water drop by drop until it comes together.
  • The flavors deepen significantly after a few hours in the fridge, so what tastes mildly spicy now will have a bit more punch tomorrow.
03 -
  • Stir your tahini jar well before measuring because the oil separates and settles at the top, and using dry tahini will make your sauce grainy instead of smooth.
  • Use ice cold water rather than room temperature because it helps the sauce emulsify faster and gives it a silkier texture.

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