Turmeric and Tahini Sauce

I am obsessed with turmeric and tahini at the moment. I put tahini on everything, toast, porridge, salads… I could go on. The lovely warming and vibrant qualities of turmeric are also wonderful, especially now that late spring is finally here. I have always the flavour of tahini, as a child I loved it when mum would buy halva from our local health food shop. I was very lucky growing up, my mum brought us up vegetarian and would get lots of things from health food shops that people considered “hippy and weird” but thanks to people like Ottelenghi are now mainstream flavours.

I’m sharing two different recipes today for turmeric and tahini, one is a really fresh dressing which is perfect for going on salads and the other is a dip which is great to have with sweet potato wedges, pitta bread, cruditares. I make a batch of the dressing and it keeps for about a week in the fridge (if you haven’t used it all up by then!). The dip I make on the day when I need it but it would last a couple of days in the fridge too. The dressing has an incredibly bright yellow colour whereas the dip has less turmeric in so is more of a sandy yellow colour.

Turmeric and tahini sauce


  • 1 tbsp tahini
  • 1.5 tsp turmeric
  • Juice of 1/2 lemon
  • 1 inch fresh ginger
  • 1/2 tsp maple syrup (you can add more if you like it sweeter)
  • 3 tbsp water
  • Salt and pepper, to taste


  1. Place all of the ingredients in a high powered food blender and blitz until smooth.

Turmeric and Tahini Dip


  • 2 tsp tahini
  • 1 tsp turmeric
  • Juice of 1/2 lemon
  • 1 tbsp coconut yogurt
  • Salt and pepper, to taste


  1. Place all of the ingredients in a bowl and mix until combined!

Enjoy! H xx


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