Our love of tahini continues, but with a new, smoky twist. Meet our latest obsession: 5-Minute Harissa Tahini Sauce! Inspired by True Food Kitchen, it’s bright, zesty, harissa-infused, and SO easy to make! Just 5 ingredients and 1 bowl to make this extremely versatile, vibrant sauce that’s perfect for tacos, nourish bowls, salads, and beyond. Let us show you how it’s done!
This simple sauce is a beautiful fusion of some of our favorite cuisines. It draws influence from Middle Eastern and Mediterranean cuisines with the use of creamy tahini. And it’s also inspired by North African cuisine with the inclusion of harissa. Follow the links to learn more about the origins of these versatile and flavorful ingredients.
Making the sauce is as easy as whisking together the tahini and harissa with a generous amount of lemon juice for acidity, smoked paprika for a hint of smokiness, and salt to enhance all the flavors. Then just thin with water until it transforms into a saucy consistency perfect for pretty much everything!
We hope you LOVE this sauce! It’s:
& SO Versatile!
Whip up a batch to add effortless flavor to your meals all week long! It’s delicious on tacos, nourish bowls, salads, roasted vegetables, and beyond. Try it on our Quick Crispy Cauliflower, Roasted Butternut Squash, Perfect Roasted Asparagus, or Garlic & Herb Sweet Potato Nourish Bowl.
More Tahini-Based Sauces
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Servings 12 (Tablespoons)
- 1/4 cup tahini
- 3 Tbsp lemon juice, plus more as needed
- 2 Tbsp harissa sauce* (NOT paste // we used Mina harissa mild)
- 1/4 – 1/2 tsp sea salt
- 1/4 tsp smoked paprika
- 1/4 cup water (plus more as needed)
To a small bowl, add all ingredients except water (so tahini, lemon juice, harissa sauce, salt, and smoked paprika) and whisk to combine.
Add water a little at a time, continuing to whisk until you have a creamy, pourable sauce. Taste and adjust as needed, adding more lemon juice for tang, paprika for smokiness, harissa for mild heat, and sea salt for overall flavor.
Leftovers will keep in a sealed container for up to 4-5 days. After refrigerating, thin with water as needed. Not freezer friendly.
*Nutrition information is a rough estimate calculated with the lesser amount of salt.
*If using a spicy harissa sauce, start with less and work your way up.
*Leftover harissa (for example, the Mina harissa sauce we used) is delicious with eggs or pasta or in shakshuka. It can also be frozen in an ice cube tray for later use.
Serving: 1 tablespoon Calories: 44 Carbohydrates: 1.2 g Protein: 1.3 g Fat: 4.1 g Saturated Fat: 0.6 g Polyunsaturated Fat: 1.6 g Monounsaturated Fat: 1.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 63 mg Potassium: 27 mg Fiber: 0.7 g Sugar: 0.3 g Vitamin A: 87.7 IU Vitamin C: 1.5 mg Calcium: 4.1 mg Iron: 0.4 mg