This vegan green tahini sauce is a balance of nutty sesame and fresh herbs. It takes only 5 minutes to make. And you can use it as a dip for crudités, flatbread, falafels or fritters. Or use it as a grain or green salad dressing. It goes with pretty much any meal!
Yield1½ cups
Servings12
Equipment
- Food processor – or blender, alternatively finely chop the herbs by hand.
Ingredients
- 1 cup packed green herbs (parsley, cilantro, mint, basil, dill or a combination), tender stems and leaves
- ½ cup tahini
- 2 tablespoons olive oil
- ¼ cup of water, plus more as needed
- 3 tablespoons lemon juice, from one juicy lemon
- 2 green chillies, roughly chopped or a teaspoon green shatta (optional)
- 1 large garlic clove, peeled and roughly chopped
- ½ teaspoon salt, plus more to taste
Instructions
- Place all the ingredients in the bowl of a food processor – or use a mixing bowl and an immersion (stick) blender. Blitz until you have a smooth light green sauce flecked with dark green herbs. Stop to scrape down the sides if needed. It should take about three minutes.
- Taste the sauce and adjust by adding more chilli, salt or lemon. I always add more salt.
- The sauce will be very thick. Leave it thick if you plan to use it for a dip or spread. For a thinner salad dressing, add water one tablespoon at a time until you reach the ideal consistency.
- Use straight away or refrigerate in an airtight container for up to 4 days.
Notes
- You can use any combination of fresh herbs. It's a great way to use leftover herbs lurking in the fridge. I typically use a majority of flat-leaf parsley with some cilantro and mint for freshness. See the ingredients section for combination ideas if you need more guidance.
- Taste your tahini before you start. If it is a touch bitter, start with ¼ cup of tahini and add more after tasting the sauce.
- I always add one teaspoon of salt, but your preference may differ. So, start with ½ teaspoon of salt and increase according to taste.