This creamy Herb Tahini Sauce is paired with fresh parsley and dill, roasted garlic, lemon and lime juice for a unique and healthy dairy-free condiment. It can be added to roasted or grilled vegetables, fish, meat dishes and more.
A few weeks ago I cooked dinner for a family friend. I decided to make a quick batch of tahini sauce to serve alongside the meal, and happened to have some leftover herbs and citrus from making the main course. Fresh parsley and dill, lemon and lime juice elevated the humble tahini to another level. Roasted garlic adds a touch of sweetness, making a smoother sauce that is less sharp than tahini made with raw garlic. The lime is particularly unexpected and lovely. The result is creamy, bright, herby and punchy.
During dinner our friend kept reaching for the herb tahini sauce, and I suddenly thought– maybe this is something I should share! Several meals later, we have added the sauce to a variety of dishes with excellent results… seared fish, chicken shawarma, grilled vegetables and more.
This sauce is vegan, gluten free, healthy and delicious. It’s a unique twist on tahini that will leave you craving more.
Herb Tahini Sauce
How to make creamy herb tahini sauce paired with fresh parsley and dill, roasted garlic, lemon and lime juice for a unique and healthy vegan condiment.
- 1 cup tahini sesame seed paste - I prefer the paste made from light colored seeds
- 3/4 cup lukewarm water, use more or less for desired consistency
- 5 cloves roasted garlic
- 1/2 cup fresh parsley, roughly chopped
- 1/4 cup fresh dill, roughly chopped
- 1/4 cup fresh lemon juice, or more to taste
- 1/4 cup fresh lime juice, or more to taste
- 1/2 tsp salt, or more to taste
You will also need: blender or food processor
Combine tahini paste, lukewarm water, roasted garlic, parsley, dill, lemon juice, lime juice and salt together in a food processor.
Blend or process, scraping sides periodically, until sauce is creamy and well blended. If using a blender, you may need to pause blending and use a long-handled spoon or spatula to break up the thick part of the sauce once every 20-30 seconds; this will keep it from clogging your blender blades.
After a few minutes of blending, sauce will turn into a rich, smooth paste. If mixture is too thick, slowly add more water until it reaches the preferred consistency. You may need quite a bit of water depending on the thickness of your tahini paste. Or you may choose to keep the sauce quite thick, rich and whipped. It's totally a preference thing.
If using tahini to top hummus or a meat dish, keep it thick and creamy. As a condiment for pita or falafel, a more liquid sauce is usually preferred. Taste often during the blending process; add more lemon juice or salt, if desired.