Your veggies, meat, and pretty much anything else have all found a new dance partner. This recipe blends two familiar flavors into a rich, nutrient-packed sauce you won't be able to say no to!

The other day, I was chatting with my sister, when she asked a question out of the blue: "Oh, I've been meaning to ask you. (Ominous pause) Have you ever mixed yogurt and tahini?" No, I hadn't. I hadn't even thought to. But it made perfect sense, right? The creaminess of plain yogurt could take the bitter edge off of the ground sesame seeds in tahini. The tahini would give a nutty depth to accompany the tartness of the yogurt. Tahini also usually gathers dust in the fridge, so it could use a little action. This, I had to try.

After encountering this recipe in Greg and Lucy Malouf's excellent cookbook Moorish, my sister explained, she and her family had been putting it on "everything": steak, vegetables, snacks, you name it.

Ever since, I've been doing the same—and so should you. Aside from the terrific flavor, it combines two nutrient-packed ingredients that also happen to be great ways to sneak in a little extra protein.

You're welcome.

Makes 8.5 oz, approx. 1 cup


  • Plain yogurt: 6 oz.
  • Tahini paste: 4 tbsp
  • Juice of one lemon
  • Garlic: 1 clove
  • Sea salt: 1 tsp


  1. Combine the yogurt, tahini, lemon juice, garlic paste, and sea salt. Thin with a little water if necessary. The sauce should have the consistency of thin honey. Taste and adjust the flavors as necessary. What you are aiming for is a good balance of sharp yogurt and lemon with garlic and nutty tahini.
  2. Refrigerate and use within 2-3 days.

Click Here For Recipe PDF.

Whole-Fat Yogurt Option
  • Serving size: 2 tbsp
  • Recipe yields: 4 servings
  • Calories: 143
  • Fat: 11 g
  • Carbohydrates: 6 g
  • Protein: 5 g
Low-Fat (1%) Yogurt Option
  • Serving size: 2 tbsp
  • Recipe yields: 4 servings
  • Calories: 125
  • Fat: 9 g
  • Carbohydrates: 6 g
  • Protein: 5 g