Lemon Herb Tahini sauce is going to be your new go-to dip and spread for just about everything. This creamy, and nutty sesame seed dressing tastes just like a copycat Cava restaurant dressing and is perfect for dipping pita bread, crackers, vegetables, falafel, or topping salads.
This Lemon Herb Tahini sauce tastes amazing with meditation foods, middle eastern foods, fresh vegetables, green salads, crackers and pita breads. My family loves eating it with grilled chicken. It has become a household staple during the summer months.
This dip is perfect for Air Fryer Brussel Sprouts, 5 Minute Air Fryer Green Beans, Air Fryer Asparagus, Roasted Sunchokes, Arepa Con Queso, Elderflower Fritters and Air Fryer Zucchini Fritters. We most recently used it as a Pretzel Dip.
For other ways to use Tahini look at this Tahini Salad. It's a great way to use this delicious sesame seed butter.
This simple and fresh-ingredient vegan sauce is made in five minutes and tastes amazing. Check out the list of ingredients for tips and tricks.
- Tahini-Tahini is the base of this dressing and is found most commonly near where peanut butter is found in most grocery stores.
- Lemon- You can use either freshly squeezed lemon or lemon juice from the bottle. We've learned that freshly squeezed lemon juice has a better flavor.
- Minced Garlic-fresh minced garlic is best for this recipe.
- Olive Oil- The taste of this oil pairs well with the oils and tastes of the sesame seeds.
- Table Salt
- Pure Maple Syrup- Pure maple syrup is a perfect pair for this dip to take the bitter edge off of some of the herbs. You use just a hint as to no over power the bitter but compliment it.
- Water- To thin the sauce out, you will need a little bit of water to get the consistency you need. Don't worry, if you make it thinner than you'd like, you can can always add more tahini to thicken it back up.
See recipe card for quantities.
How to make Lemon Herb Tahini
Follow these step-by-step instructions for best results. Refer to the pictures for help.
- Add tahini to a food processor, or a mini food processor. Then add in the salt, minced garlic, lemon juice, and pure maple syrup.
2. Add the washed fresh parsley and cilantro to the food processor.
4. Mix using the electric food processor. Add water to thin as you go
5. Once smooth and creamy, transfer to a serving dish and top salads and dip vegetables.
Hint: Use fresh herbs during the summer months for a fresh ingredient dip.
What to pair with Lemon Herb Tahini
This Lemon Herb Tahini Sauce is so versatile and can go with so many different meals and types of foods. Our personal favorites are topped on roasted vegetables, chicken, and fish. We've even used it with our Jennifer Aniston Salad.
I make this as a dip for vegetables, pita bread, crackers, and sweet potato fries. We've even tried it as a spread for fresh bread, and sandwiches and loved it!
Variations and Substitutions
- Basil -instead of parsley or cilantro use basil. While the taste of these herbs are very different, together with the tahini it makes a great herb flavor.
- Chives- add a tablespoon of chives for a subtle onion taste.
- Mint - just like the basil, you can replace the parsley or chives with mint leaves for a fresh herb taste.
- Honey-this is sweetened lightly with maple syrup but you can substitute the syrup with honey at a 1:1 ratio.
- Dill- add dill sprigs for an added dill taste. Depending on how much dill you want to be there will depend on how much you put in.
Learn From Us
When I was recipe testing I was so confused on why I wasn't getting the right texture. It was clumpy and the oil separated easily. I eventually tried blending the Lemon Herb Tahini for almost 2 minutes. When first blended, the tahini is stubborn and doesn't want to mix properly. You will get a grainy looking dip. After blending for about 2 minutes, the bonds of the tahini will let go to make a creamy and smooth mixture.
Store dressing in an air tight container for 5-7 days in the refrigerator. This can be frozen and thawed but note that the texture may vary when thawed.
Remember to blend at a high speed for at least 1-2 minutes until the smooth creamy texture appears. It's fun to watch it change quickly once it goes from the blended herb look to the smooth sauce look.
These are my favorite dishes to serve with Lemon Herb Tahini:
Lemon Herb Tahini
- High Speed Blender or Food Processor
- ½ cup Tahini
- ¼ cup parsley
- ¼ cup cilantro
- 2 cloves garlic minced, about 1 teaspoon
- 1 tablespoon chives optional
- 2 tablespoons lemon juice
- ½ teaspoon table salt
- ½ teaspoon maple syrup or honey
- 2 tablespoons olive oil
- 2 tablespoons water
- In a high speed blender of food processor add the tahini, garlic, salt, maple syrup, olive oil, and lemon juice.½ cup Tahini, 2 cloves garlic, 2 tablespoons lemon juice, ½ teaspoon maple syrup, 2 tablespoons olive oil, ½ teaspoon table salt
- Add the fresh herbs and chives (optional) and blend for 30 seconds. Add water 1 tablespoon at a time to thin the sauce.¼ cup parsley, ¼ cup cilantro, 1 tablespoon chives, 2 tablespoons water
- Keep blending for 1-2 minutes until the mixture turns from grainy/chunky looking to smooth and creamy. Add more water if the consistency is too thick depending if you want to use it as a salad dressing or a vegetable dip.
- Make sure to blend until that smooth texture appears, it's fun to watch it make the texture jump! Tahini can be stubborn but will eventually give.
- You can easily substitute parsley and cilantro for either mint or basil. Each will give a unique but delicious fresh herb taste.
- Add 1 teaspoon of fresh dill for a dash of flavor.
- If you add too much water, you can add a teaspoon of tahini at a time to get the right consistency.
- This can be bitter, add a dash of honey to sweeten the dip up.