Lemon Herb Tahini
This lemon herb tahini is versatile enough to be used as a salad dressing or a dipping sauce for fresh vegetables. You can adjust the herbs to your liking. If you aren't a fan of cilantro, use parsley, basil, or chervil. This tahini sauce will add tons of flavor to any dish. Try it on roasted vegetables, in grain salads, over falafel, stirred into soups, or spread it in sandwiches.
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Servings: 2 -1/4 cups
Calories: 118kcal
Ingredients
- 3 to 4 garlic cloves
- ¼ cup chopped parsley or cilantro tightly packed
- 2 tablespoons freshly chopped chives or scallions
- zest of 1 lemon
- ⅓ cup extra virgin olive oil
- 1 cup tahini
- ½ cup lemon juice
- 1 teaspoon maple syrup
- ½ teaspoon salt
- 4 to 12 tablespoons cold water
Instructions
- Add the garlic, cilantro, parsley, chives, olive oil, and lemon zest to a food processor. Pulse until roughly chopped (you may need to stop and scrape down the sides a couple of times). Pour in the olive oil and pulse until the herbs are well blended.
- Add the tahini, lemon juice, maple syrup, and salt. Process until well combined.
- Blend in the water, 1 tablespoon at a time until you have the consistency you desire. If you want a thick dip, you will only need 4 to 5 tablespoons of water.
Notes
- Some brands of tahini paste are thick while others are runny. You may need to add some additional water if your tahini is thicker. Just add cold water until you get the consistency you like.
- Store in a covered container in the fridge for one week.
- This creamy tahini dressing will get thicker after it sits in the fridge for a while. If you want to thin it out, just whisk a little water in until you get the desired consistency.
Nutrition
Serving: 2tablespoons | Calories: 118kcal | Carbohydrates: 4g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 124mg | Fiber: 1g | Sugar: 1g