This Chipotle Tahini is MAGIC. A creamy tahini base, blended up with garlic and chipotles, and finished with a little orange juice for some sweetness. The best!
Chipotle Tahini
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Absolutely fantastic! Rich, nutty, savory, silky… just enough sweetness… really goes well with anything, and takes just minutes to make.
Dmitry
Oh hey! Just me again, sitting here with my bowl of silky smooth chipotle tahini, pouring it all over everything.
Do you remember chipotle tahini from a few months ago? Yeah, THAT chipotle tahini.
Let’s revisit it for just a second.
It is a 5-ingredient magic trick: olive oil and tahini make that impossibly creamy base, garlic and chipotles make it taste good, and a little bit of orange juice seals the deal with a little bit of sunshiney-ness.
Put the whole gang in there:
And out comes chipotle tahini:
What you could put this on is anyone’s guess.
But I would suggest any and all of the following:
- roasted potatoes
- grilled chicken
- grilled shrimp
- green salads
- cold salads
- hardboiled eggs
- flatbread
- grain bowls
- raw vegetable dippers
- French fries just sayin
It’s slightly thick, slightly sweet, smokey, and has that rich, semi-fancy tahini flavor to make you feel all grown up about your life.
Check Out Our Video How For How To Make Chipotle Tahini:
Chipotle Tahini
- Total Time: 2 minutes
- Yield: 1 1/2 cups (6 servings of 1/4 cup each) 1x
Description
This Chipotle Tahini is MAGIC. A creamy tahini base, blended up with garlic and chipotles, and finished with a little orange juice for some sweetness. The best!
Ingredients
Scale
- 1/2 cup olive oil
- 1/4 cup water
- 1/4 cup tahini
- 1–2 chipotles in adobo sauce
- 1 small clove of garlic
- juice of 1 orange (about 1/4 cup)
- 1/2 teaspoon coarse salt
Instructions
- Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
- Dip, dunk, drizzle, and be utterly amazed.
Notes
VEGAN: No adaptation needed.
GLUTEN FREE: No adaptations needed.
FREEZABLE: Yes.
KEEP IN THE FRIDGE: About 1 week.
- Prep Time: 2 minutes
- Category: Sauce
- Method: Blend
- Cuisine: Mexican-Inspired
Keywords: chipotle tahini, chipotle sauce, tahini sauce
Drizzle Chipotle Tahini On These:
Chipotle Tahini Bowls
Crockpot Carnitas
Chipotle Sweet Potato Noodle Salad
Grilled Chicken
One More Thing!
This recipe is part of our Sauces That Make Everything Better roundup. Check it out!
May 16, 2019
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
It’s very simple and delicious. Thank you for this recipe.
I have legit made this every week since you first posted it. It’s a staple in my Sunday meal prep, along with your 3 ingredient vegan queso. Between this sauce and your magic green sauce, anything I eat = Heaven.
So glad to hear that, Emily!
So thankful for sauce week! This looks yummy.
Sauce week is the bomb week!
I’m always looking for a sauce to eat with my roasted veggies. This was is definitely a winner!
so yummy! substituted the olive oil for greek yogurt and it was extra creamy 🙂
I’ve made this sauce religiously since I first tried it a couple months ago. It’s SO DELICIOUS and the ingredients are so simple. In the words of Frank’s hot sauce, “I put this shit on everything.”
Great article Lindsay. keep up the good work
this soup looks delicious. i am going to try making it
Thank you for the receipe.
Do you have a brand of Tahini you recommend? I bought a jar from my grocery store and experimented with a few different sauce/dressing recipes but couldn’t get on board with the flavor 🙁 Thinking maybe I bought a bad brand since everyone seems to love tahini! Thanks for your help!
I’d love to make this tomorrow for tacos but I don’t have an oranges or orange juice. Do you have a suggestion on what I can use instead? Thanks!
You could try omitting the orange juice, it’ll just have a bit of a different flavor.
Just made this with some lime juice (didn’t have orange) and swapped Greek yogurt for the oil and I’m pretty much obsessed. Came out more like an aioli but it’s sooo good!
Could you leave the olive oil out if you are trying to be oil free? If so would it need anything else or a bit more water?
Hi, Emily! We haven’t tested this out, but we don’t think this would work well without the oil. You could try reducing the oil a bit, but we’d recommend keeping some in there still.
IT WOULD HELP ME IF YOU SHOW TAHINI YOU USE AND ALSO WHAT BRAND OF GROUND CHIPOTLE IN OTHER RECIPES. I WANT TO TRY ALL OF YOUR SAUCE RECIPES BUT NOT SURE WHAT NEW SPICES TO PURCHASE.
Hi, Mary! We just usually pick up whatever brand we can find at our local grocery store for tahini and the chipotle peppers. Really any brand will work here. 🙂
I’d love to make this tomorrow for tacos but I don’t have an oranges or orange juice. Do you have a suggestion on what I can use instead? Thanks!
I would definitely recommend only using a light olive oil or avocado oil. I have stronger tasting olive oil and it overpowered the other flavors. Ended up adding smoked paprika and hot sauce to cover it up.
Absolutely fantastic! Rich, nutty, savory, silky… just enough sweetness… really goes well with anything, and takes just minutes to make.
Glad you enjoyed this sauce, Dmitry!
Dietitian approved – this sauce is way more than a pinch of yum! Love it! Nutritionist’s customization: use the whole orange (peeled, of course) for more fiber!
Made this sauce for bean and sweet potato bowls. It has so much flavor and is easy to make!
Amazing flavor. Incredibly easy to make.
This sounds wonderful.
The video makes it look simple.
One thing, in the recipe it says: chipotles in adobo sauce
I saw that you put two chiles in, but what do you mean by “in adobo sauce”?
Thank you.
We use canned chipotle peppers that are marinated/soaking in adobo sauce. Like these: https://www.amazon.com/Goya-Chipotle-Peppers-Adobo-Sauce/dp/B00061DFEQ
I followed the recipe to a t and found the dressing very tasty but in want of some acid. I added a little lime juice and was very happy with the outcome. Next time I will probably reduce the amount of water a bit. The dressing was great on a salad of mixed greens with smoked salmon, avocado and fresh jalapenos. Definitely a keeper. Thank you.
The first time I followed the recipe to a “t” and rather enjoyed the outcome. Since I prefer my dressings a little thicker and don’t care much for sweetness in them, I replaced orange juice with lime juice and reduced the water a little. Will probably try it with a flavorless oil in the future. Olive oil tends to get overly bitter when blended at high speed. So… with the tiny tweaks to suit my personal preferece, I am adding this recipe to the rotation. To think I never knew what to do with tahini… 🙂 Thank you.
THANKS FOR SHARE. I LOVE IT VERY MUCH.
BY FOR NOW
STELA