This lemon herb green tahini sauce is perfect for adding some zip to your meal! It's great as a dip, sauce, or dressing. I love to serve this delicious sauce to complement grilled meats and vegetables. Break out of your usual appetizer routine and make green tahini as a dip for crudités or pita chips.
I first started making this lemon herb tahini sauce to go with my Za'atar chicken recipe. It takes roasted or grilled chicken from good to sensational. I also make it when I want a dip that's a different to my usual hummus or guacamole.
The perfect time to make this green tahini is at the start of spring when gardens and farmers markets are bursting with fresh spring herbs. Although it's traditional to use parsley or cilantro, use any herb or combination you like such as basil and chives for a tasty spin on this recipe.
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"This is a magic sauce that makes everything taste better. I especially love it on steak and roasted vegetables."
- Sharon
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list and measurements.
- Garlic - Use fresh garlic cloves here.
- Lemon juice - Use freshly squeezed lemon juice. You will need about 2 tablespoons, which should be one half of a lemon.
- Fresh herbs - You will need 1 cup of packed fresh herbs. I use fresh parsley or a combination of parsley and cilantro. Feel free to change it up with different variations of your favorite herbs.
- Tahini - 100% ground sesame seeds. Stir in separated oil before measuring.
- Other ingredients include - olive oil, kosher salt, and sugar (optional)
What is tahini?
Tahini is a thick paste made of ground sesame seeds. It is often seen in Middle Eastern cuisine. You should be able to find it in the grocery store in the Middle Eastern section or peanut butter section and on Amazon. My favorite tahini brands for the highest quality include Seed + Mill and Soom.
Step by Step Photos
See the recipe card below for complete directions.
Add garlic to a food processor and cover with lemon juice. Let sit for 10 minutes. This process is called maceration, which helps mellow out the sharpness of raw garlic.
Add herbs, tahini, salt, and olive oil to the food processor and blend until smooth. Loosen up the sauce by adding water as needed.
You can also add a little sugar if your tahini or herbs are bitter.
Top Tips
- Sauce will thicken when it is chilled.
- Thin out the sauce as needed with water.
- If your herbs have a bitter flavor, balance it out with added sugar.
Serving Suggestions
Lemon Herb Tahini is a great sauce for proteins like steak, chicken, lamb, or fish. It pairs well with Pargiot Chicken, Arayes (stuffed pitas), or Beef Shawarma.
It is also great drizzled over roasted vegetables. Try it as a dipping sauce for Crispy Smashed Fingerling Potatoes, Potato Latkes, or roasted cauliflower.
This recipe is also wonderful in an Israeli salatim appetizer spread. Serve with Moroccan Carrot Salad, Israeli Salad (tomato and cucumber), Matbucha (tomato and red pepper dip), or Laffa flatbread.
Once the sauce is chilled, it will thicken up. A thicker sauce is perfect as a dip with a crudités vegetable platter and chips.
Make Ahead and Storage
Make Ahead: Lemon herb tahini sauce may be make up to two days ahead.
How to store: Store in an airtight container in the refrigerator for up to 2 days. Once refrigerated, the sauce thickens. You can loosen it up to your desired consistency by stirring in some cold water.
How to freeze: Green tahini sauce can be frozen for about one month in an airtight freezer-safe container. To serve, defrost overnight in the refrigerator, and stir before serving. The vibrant green color may dull after freezing.
Frequently Asked Questions
To measure a cup of “packed” herbs means to press down on the herbs in the measuring cup until they are tightly packed, then measure. This is opposed to a “loose” cup, where herbs would be loosely sitting in the measuring cup. You may also see brown sugar referred to as a “packed cup”.
Green tahini is a blend of harmonious flavors in a creamy base. The tahini (sesame paste) lends a nutty earthiness, and the herbs add freshness. Then there's brightness from the lemon, and a zip of garlic. All together they add a burst of creamy deliciousness to whatever you put it on.
I do not recommend using dried herbs in place of fresh herbs for this recipe.
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Recipe
Lemon Herb Tahini Sauce
Equipment
- food processor or mini blender
Ingredients
- 1 clove garlic minced
- Juice from ½ lemon about 2 tablespoons
- 1 cup packed fresh herbs use leaves and thin stems from about 1 bunch of Italian parsley or use ½ parsley and ½ cilantro
- ¼ cup tahini 100% sesame seed puree, stir in separated oil before measuring)
- ½ teaspoon Diamond Crystal kosher salt
- 1 teaspoon extra virgin olive oil
- 2-4 tablespoons water
- ½ teaspoon granulated white sugar may use more if bitter, optional
Instructions
- Add freshly minced garlic to a food processor or mini blender and cover with lemon juice. Let sit for 10 or more minutes.
- Add herbs, tahini, salt, and olive oil to the food processor or mini blender. Add 2 to 4 tablespoons of water to loosen up the sauce. If your tahini is runny, add less water, or if tahini is thick like a paste, add more water. Blend well until completely combined and uniform in color.
- Consistency should be like a thick pourable sauce, so add more water if needed. Adjust salt to taste. Add a little sugar if your tahini or herbs are a little bitter.
Notes
- Letting the garlic sit in lemon juice will give it a milder flavor as it interacts with the acid through a process called maceration.
- Sort through your herbs to use leaves and thinner stems. Discard thicker stems, or save them for stocks.
- To measure a cup of “packed” herbs means to press down on the herbs in the measuring cup until they are tightly packed, then measure.
- Store in the refrigerator for up to 2 days. Once refrigerated, the sauce thickens. A thicker sauce is perfect as a dip for crudite vegetables and chips. Add more water and stir well if you would like to thin the sauce again.
- Serve as a sauce to top steak, chicken, fish, or vegetables. I often serve green tahini sauce with Za'atar Chicken or as a dip.
Nutrition
Nutritional Disclaimer
Nutritional information is an estimation only.
This recipe was inspired by cookbook author Faye Levy. I really enjoy her Middle Eastern recipes and appreciate the creativity that she puts into each dish.
Mimi Rippee says
Oh yum! I thought this was zhoug from the photo. Lovely recipe!
Orli says
I loved the recipe, easy to make and very delicious and versatile, I loved it.