Looking for a vibrant and flavorful sauce that can elevate any dish? Meet lemon herb tahini, a velvety and herbaceous blend that’s perfect for salads, roasted veggies, sandwiches, or as a dip. Unlike many green tahini recipes that rely on cilantro, this one uses parsley for a milder, earthy flavor that’s sure to win over cilantro skeptics.
Green tahini sauce
This creamy, zesty green lemon herb tahini made with fresh parsley is a versatile, non-dairy sauce that can elevate any dish. Drizzle it over roasted vegetables, use it as a salad dressing, or serve it as a dip for bread and crudités. It’s also perfect for Hanukkah, pairing beautifully with crispy latkes for a fresh and tangy twist on the holiday table.
Why I Use Whole Tahini
For this recipe, I prefer using whole tahini (also called unhulled tahini). Unlike regular tahini, which is made from hulled sesame seeds, whole tahini includes the hulls, giving it a slightly darker color and a richer, nuttier flavor. It’s also packed with additional nutrients like fiber and calcium, making it a healthier choice. While the taste might be slightly more robust, the parsley and lemon balance it perfectly, creating a creamy, flavorful sauce that’s good for you too!
Tips for Making Lemon Herb Tahini with Parsley
Use Fresh Parsley
Opt for flat-leaf parsley for the best flavor and texture. It’s less bitter and more vibrant than curly parsley. Make sure the parsley is fresh and bright green for the most flavorful sauce.
Chop Parsley Before Blending
Roughly chop the parsley before adding it to the blender or food processor to ensure it blends evenly and doesn’t clump.
Cold Water for Perfect Texture
Slowly add cold water while blending. This creates a smooth, creamy consistency and keeps the sauce vibrant and fresh-looking.
Balance the Garlic
Fresh garlic is great, but its flavor can easily overpower parsley. Start with one small clove and add more if needed. For a milder garlic flavor, roast the garlic beforehand.
Season Gradually
Add salt, lemon juice, and spices in small increments. Taste as you go to achieve the perfect balance of flavors.
Add a Sweet Touch (Optional)
If the sauce tastes slightly bitter due to the tahini or parsley, balance it with a small drizzle of honey or maple syrup.
Boost Flavor with Spices
A pinch of ground cumin, smoked paprika, or a dash of za’atar can add depth and complement the lemony, herbaceous flavor.
Serve Immediately or Store Properly
Lemon herb tahini is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 5 days. Stir well before serving, as the ingredients may separate over time.
Pair Thoughtfully
This parsley-infused lemon herb tahini pairs beautifully with roasted vegetables, grain bowls, fresh salads, or as a dip for pita and crudités. It’s also excellent drizzled over grilled fish or chicken.
FAQS
Tahini itself can have a slightly bitter taste. To mellow it out, ensure you’re using high-quality tahini and consider adding a touch of sweetener.
Yes, whole tahini has a slightly stronger flavor, but the lemon, garlic, and parsley balance it beautifully. It adds a richer depth to the sauce.
Absolutely! If you don’t have whole tahini, regular tahini works just as well and will give the sauce a lighter color and milder taste.
Yes! Basil, dill, or mint are great additions. Experiment to find your favorite combination.
For a thinner consistency, add more cold water or lemon juice. To thicken, add extra tahini or let it sit in the fridge for a few hours.
Green tahini is incredibly versatile. Drizzle it over roasted veggies, use it as a salad dressing, dip for pita bread, or spread it on sandwiches and wraps.
Keep it in an airtight container in the refrigerator for up to 5 days. Stir well before serving.
Other dip recipes to try:
For more dinner recipes check out my dinner recipe index.
Make Lemon Herb Tahini today!
This parsley-based green tahini is a must-try. It’s a versatile, flavorful addition to any meal. Let me know how you enjoy it and share your own tips in the comments!
Lemon Herb Tahini
Ingredients
- ½ cup whole tahini (unhulled sesame paste)
- 1 cup fresh parsley leaves (stems removed)
- 2 garlic cloves
- Juice of 1 lemon
- ½ cup cold water (more as needed)
- 1 teaspoon salt (or to taste)
Instructions
- In a food processor or blender, combine the parsley, garlic, lemon juice and salt. Pulse until finely chopped.
- Pour in the tahini and blend. The mixture will thicken at this stage.
- Gradually add cold water while blending, a little at a time, until the sauce reaches your desired consistency. For a thinner dressing, add more water; for a thicker dip, use less.
- Adjust seasoning with more salt, lemon juice, or spice to suit your preference.
- Use immediately or store in an airtight container in the refrigerator for up to 5 days.
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