A few years ago I blogged about not liking tahini paste; I would use a yogurt sauce with my falafel instead. Today, I am grateful for my willingness to continue to try new things as well as old because I have fallen in love with tahini and find that I use it frequently, including in this chili garlic tahini sauce recipe.
This sauce is spicy when it is first whipped up, but the heat will reduce as it sits over time. If you want it to be less spicy the day you make it, make it with less chili garlic paste, I recommend 1 tsp.
Grating the garlic is a pro-move because the pieces are smaller and get lost in the sauce better than when minced. If I’m begin honest, I dislike grating garlic and therefore I tend to mince mine. You can use the technique you like best, the flavor is not impacted.
The amount of water you will need will vary greatly based on your tahini paste. I have made this recipe with as much as ½ cup water, and as little as 2 TBS. If your tahini paste is running, you will need less than a thicker tahini paste.
Also, you can adjust the thickness of the sauce based on what you are using it for. I like it thinner for salad dressings and thicker when used as a dip.
Uses for this Chili Garlic Tahini Sauce:
- Use as a dip for french fries, tator tots, or crispy smashed baby potatoes.
- Put it over roasted vegetables or scrambled eggs.
- Serve as a sauce over sheet pan tofu.
- Drizzle over grain bowls or salads.
- Use on sandwiches or wraps.
- Serve with falafel.
- ⅓ cup tahini paste
- 3 garlic cloves, grated
- 2 tsp dijon mustard
- 2 tsp chili garlic paste, such as sambal oelek (or more to taste)
- 1 tsp each: garlic powder, cumin, smoked paprika, black pepper
- ½ tsp salt
- ¼ cup white wine vinegar
- 2 TBS to ½ cup water (as needed)
- Mix together all ingredients. Thin with water as needed for the intended application. Store in a jar in the fridge for up to one week.
- If the sauce seizes up when stored in the fridge simply whisk in another tablespoon water before using.
