This easy Vegan Garlic Tahini Dipping sauce is gluten-free, nut-free, and oil-free making it an excellent allergy-friendly option for your next Mediterranean dish. It works great as a dip with raw veggies or my Vegan Baked Falafel, as a spread for sandwiches or even as a salad dressing.
Why You’ll Love Vegan Garlic Tahini Dipping Sauce
- Quick & easy – This dip comes together with just 7 ingredients (including water!) and is done in only 5 minutes. It doesn’t get any easier!
- Allergy-friendly – This dip is free of most major allergens and is also oil-free, making it a great option for a crowd.
- Dip, spread, or dress – You can use this dip in so many ways!
Ingredients
- Tahini – The base for this dip gives a delicious savory and nutty flavor.
- Lemon Juice – This helps to highlight the flavors in this sauce as well as thin it slightly.
- Garlic – Use garlic paste or puree fresh garlic. Minced garlic works as well if you don’t want a perfectly smooth dip.
- Salt – Just a touch helps highlight the flavors, but you can easily omit if desired.
- Water – This is used to thin the sauce to your desired consistency.
- Parsley – Fresh parsley provides delicious flavor to this dip. If you don’t have fresh, you can swap for dried parsley (use 1 tsp of dried herbs for every Tbsp of fresh).
- Dried dill – Adds some unique flavor to this dip.
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Blender – Either a full-sized or single-serve blender works for this recipe.
- Storage container
How to Make Vegan Garlic Tahini Dipping Sauce
First, wash and remove the large stems from your parsley. Some small stems are fine.
If you are starting with whole cloves of garlic instead of garlic paste, mince or puree the garlic now.
Add all ingredients except water into a blender and blend until smooth. Add the water in 1-2 tbsp increments and blend until your desired consistency is reached.
That’s it! Serve and enjoy!
How to Store Vegan Garlic Tahini Dipping Sauce
- Fridge: Store in the refrigerator in an air-tight container for 3-5 days.
More Tips for Making Vegan Garlic Tahini Dipping Sauce
- Not Vegan? Add feta cheese to this dip for more Mediterranean Flavors. Use it as a spread for a chicken or gyro sandwich.
- Gluten-free? This sauce is already gluten-free!
- Oil-free? As long as you use fresh garlic, this sauce is oil-free, too!
FAQ: Vegan Garlic Tahini Dipping Sauce
Can you freeze this sauce?
I haven’t tried freezing it because it honestly is gone too soon! If you do freeze it, it will likely require a re-mix once thawed before using.
Is this sauce gluten-free?
Yes, this sauce is naturally gluten-free.
Looking for more delicious sauces and dips? Try this Vegan Whipped Feta Dip or Nut-Free Pesto.
Garlic Tahini Dipping Sauce
Equipment
Ingredients
- ½ cup tahini
- ¼ cup lemon juice
- 2 tsp garlic paste (about 4 cloves)
- ½ tsp salt
- 2 – 4 tbsp water
- ¼ cup parsley fresh
- 1 tsp dried dill
Instructions
- Remove large stems from the parsley and puree the garlic if you are not using garlic paste.
- Add all ingredients except water into a blender and blend until smooth.
- Add the water and continue to blend until desired thickness is reached. Add more water for a thinner dip.
- That's it! Serve and enjoy!
Notes
- Not Vegan? Add feta cheese to this dip for more Mediterranean Flavors. Use it as a spread for a chicken or gyro sandwich.
- Gluten-free? This sauce is already gluten-free!
- Oil-free? As long as you use fresh garlic, this sauce is oil-free, too!
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on February 14, 2025
YUMM! I will be making this sauce often!