Techina (Tahini, Tahina)

I’ve always called the sauce made with sesame paste techina, but know that it’s often called different variations of the word. The containers of sesame paste are called tahini, so that’s how I’ve decided to differentiate them — tahini is used to make techina. Got it? 🙂

In any case, the delicious sauce is made from sesame paste, fresh garlic, fresh lemon juice, salt, and water. It’s simple and delicious as a dip for pita or falafel; or spooned into a pita filled with falafel or chicken schnitzel, shwarma, fried eggplant, or really on any filling you like.

Techina (Tahina, Tahini)

Techina is a creamy, tangy and garlicky sesame sauce that's great on so many things! Keep a container of techina in your fridge so it's ready to go. (Keep for up to one week.)


  • 3 garlic cloves, crushed
  • 1/4 cup fresh lemon juice
  • 1/2 tsp. salt
  • 1 cup tahini (raw, well mixed)
  • 3/4 cup warm water


  1. Place the garlic, lemon juice and salt in the food processor and process for about 10 seconds, then let it sit for 10 minutes. Add the tahini and process well. With the machine running, slowly add the water and process until you have a smooth, creamy sauce. If you’d like the sauce to be looser, add more water, one tablespoon at a time until it’s the consistency you like. Taste and check for seasoning, adjusting if necessary.
  2. You can use the sauce immediately or place in a covered container in the fridge for up to one week. The sauce may thicken as it sits in the fridge — you can add a little more water to loosen it up before using.


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