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Everything Bagel Tahini Sauce

5 from 1 vote
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Servings 4 (2 tablespoons of sauce—makes 1/2 cup total)


  • ¼ cup tahini, well-stirred & runny
  • 1 tablespoon white wine vinegar
  • 1 teaspoon maple syrup or agave nectar
  • teaspoons onion powder
  • ¾ teaspoon garlic powder
  • ¼ cup ice water, plus extra
  • sea salt & ground black pepper, to taste
  • 1 teaspoon poppy seeds


  • In a medium bowl, combine the tahini, white wine vinegar, maple syrup, onion powder, and garlic powder. Whisk this mixture until you have a thick paste. Then, slowly add the ice water in 1 tablespoon increments, whisking the sauce after each addition. Once you have a fluid, pale, and creamy consistency, you’re good! Add more cold water if necessary. Then, season the sauce with salt and pepper and stir in the poppy seeds.
  • This sauce is best after storing in the fridge for a few hours. It keeps in a sealed container in the fridge for about a week!

Recipe Notes

  • Anytime you’re making a sauce, the quality of your tahini is important. It should be super runny and not overly bitter tasting. I reliably love the Soom brand.
  • This sauce builds flavour as it sits in the fridge. It will also firm up quite a bit in the fridge. Just re-whisk it with a splash of cold water to get it to a fluid state again.
Everything bagel tahini sauce has all the punchy flavours of garlic and onion in a creamy sesame base with a sprinkle of poppy seeds.