Lemon Herb Tahini Sauce
This lemon herb tahini sauce is a simple dressing that can be used on anything from falafel to Buddha bowl, to a roast veggie salad or as a dip for salad rolls.
Servings: 8
Equipment
- 1 Blender or mini processor
Ingredients
- ½ cup tahini
- ¼ cup lemon juice
- 4 to 6 tablespoon water
- 2 cloves garlic
- ¼-½ teaspoon salt this will vary depending on tahini. Start with ¼ teaspoon and taste to adjust.
- ¼ cup chopped herbs try a mix of chives, parsley, and cilantro
Instructions
- In a small food processor or blender add the tahini, lemon juice, 4 tablespoons water, garlic, and salt. Blend until smooth and creamy.½ cup tahini, ¼ cup lemon juice, 4 to 6 tablespoon water, 2 cloves garlic, ¼-½ teaspoon salt
- Next add the herbs and pulse to combine.¼ cup chopped herbs
- Add up to 2 tablespoons more water if you want a runnier sauce and mix again to combine. Store in the fridge for up to 5 days.
Notes
- To make a fully green sauce, try pureeing all the ingredients in a blender or small food processor until smooth.
- Not all tahini is created equally. For this recipe, I love to use a toasted sesame seed tahini (if it is not toasted the label will say "raw"), as well as one that is nice and runny! If you are using an older or dry tahini, try adding a little extra oil or hot water to rehydrate it.
Nutrition
Serving: 2tablespoons | Calories: 98kcal