One of my favorite condiments is tzatziki, the Greek yogurt-based topping that is perfect for anything you put on a pita, including gyro and souvlaki. The zesty zing of garlic and cooling notes of grated cucumber are an easy, refreshing way to pile on the flavor. But for a vegan dish, such as the falafel I made recently, tzatziki is off the table. We wanted a flavorful topping that still had a Middle Eastern vibe, and one that could play many roles, as a dipping sauce, topping or dressing.
That’s how this tahini-lemon sauce came to be, and as I whizzed up the ingredients in my food processor, it occurred to me that this sauce is basically hummus, minus the chickpeas. All the other components of hummus are in there—the tahini, which is a sticky paste made from ground toasted sesame seeds, fresh garlic, fresh lemon juice, salt, spices and good olive oil. Processing these ingredients results in a smooth, completely emulsified mixture that can be thick or thin, depending on how much water your blend into it. For my purposes this time, I kept it on the thicker side as a perfect dipping agent for my falafel, but I can easily see the benefit of thinning it to pour onto a salad or Buddha bowl.
My husband’s adult daughter has adopted the vegan lifestyle, and I am always on the lookout for easy foods to make when she visits. This tahini-lemon sauce fits the bill, and it’s so tasty that we non-vegans won’t feel like we are missing out on anything.
Enjoy!
Ingredients
1/2 cup tahini paste
2 cloves garlic, chopped
Juice of 1 large lemon
A few shakes of crushed red pepper* (see notes)
2 Tbsp. fresh dill leaves
1/4 cup water (or more, for thinner sauce)
3 Tbsp. extra virgin olive oil
*Notes
The crushed red pepper flakes that you see in pizza restaurants would be fine here, but if you can get your hands on Aleppo pepper, that is even more in keeping with the Mediterranean flavor profile. We used a three-pepper blend (Aleppo, Maras and Urfa) from Flatiron Pepper Company, and their rep informed me that it will be back in stock in a few months. I’ll update this post at that time to include a link, in case you’d like to check it out.
Instructions
The ingredients in this easy sauce are simple, good-for-you and vegan! 
Tahini is a sesame paste with a consistency similar to a thinned peanut butter. Its flavor is very savory. 
Fresh lemon juice is a must for this recipe. I squeezed it right into the processor with the other main ingredients. 
The mixture would be thick and sticky without a little bit of water. Add a few tablespoons to start, and more as needed when the sauce develops. 
While the processor is running, slowly drizzle the olive oil into the mixture. This slow-and-steady approach will create a beautiful emulsion. 
At this point, the mixture is nearly as thick as mayonnaise. I added another two splashes of water and processed again. 
This soft consistency is just what I wanted for dipping my falafel. It could be thinned even more to become pourable for a salad or Buddha bowl. 
This dip is delicious with falafel, and I will make it again next time I make gyros at home!
Comfort du Jour 
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