This super quick and easy green tahini sauce recipe will be your new go-to. Packed with herbs and lemon, it’s a zingy, delicious, creamy sauce that you can use in so many different ways. Plus, it’s vegan!
This is one of my absolute favourite sauces. There’s just something about the creamy nuttiness of the tahini, mixed with fresh herbs, garlic and zingy lemon juice that just really hits the spot for me.
It’s incredibly moreish and so versatile. Use it as a dipping sauce for crisps or crudités, toss it through roasted veggies, use it as a quick no-cook pasta sauce, drizzle it on top of hummus, as a dressing for salads or to be honest, just spread on some fresh flatbreads! It takes 5 minutes to make and is genuinely so easy.
This super quick recipe uses just 5 ingredients (plus water) and it’s all things you’ll likely already have in your cupboard!
- Tahini. Not all tahini brands are created equal and some are more bitter than others. Try to find ones made in Palestine/Lebanon/Israel as these tend to be the creamier varieties. I like Belazu, Al Nakhil or Al Yaman.
- Flat leaf parsley. Make sure it is flat leaf because the curly stuff just won’t blend as well. You can switch the herbs up depending on what you have to hand – try basil, coriander, even spinach, or a combination.
- Garlic. Is it even a Dished recipe without garlic..? It’s essential here, and you don’t even need to chop it up.
- Lemon juice. Try to use fresh lemon juice rather than the jarred stuff as it really does make a difference.
How to make the green tahini sauce
Get the tahini, parsley, garlic (no need to chop), salt and lemon juice into the bowl of your food processor and blitz into a thick green paste. This will take 2 minutes.
Scrape down the sides of the bowl, then with the motor running, slowly pour the water in until the sauce thickens and has the consistency of double cream. And that’s it!
Got a question?
It will last for two weeks in the fridge in a sealed container, but I’m sure you’ll use it faster than that! It does thicken in the fridge so you can mix a little water into it to get it back to a thick, saucy consistency. Start with 1 teaspoon and go from there.
You can! Coriander or basil is also great in this sauce, or you could use baby spinach.
It’s definitely a lot quicker and easy with a food processor, but you could just cut up the parsley very finely and mix the sauce by hand. It’ll be chunkier and more rustic, but will still taste delicious.
Three ways to use this sauce
- Drizzle it on top of creamy oil-free hummus
- Use it as the dressing in an easy green goddess salad
- Dip lamb koftas or crispy halloumi fries in it for a great party snack
- Spoon it on top of Middle Eastern-style nachos
- Drizzle it over charred chicken shawarma wraps.
Like this recipe? Here are more easy sauces
If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print