This lemon and herb green tahini sauce is perfect for adding some zest to your meal! Great as a dip, sauce, or dressing. I love to serve this delicious sauce with chicken or as a dip for crudite veggies.
½teaspoongranulated white sugarmay use more if bitter, optional
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.
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. I do not recommend freezing. 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.