The Green Tahini Sauce I Want with Everything

I call tahini the mayo of the Middle East ~ you’ll find so many ways to use this lush green tahini sauce, from a simple sandwich spread to a dip for everything you love in life (fries, falafel, raw veggies…)

Green tahini highlights

💚 The sauce is a quick no-cook sauce you can whip up in 5 minutes in your blender.

💚 It’s the thick rich tahini you know and love, freshened up with herbs, garlic, and lemon.

💚 Get cheffy and make your own tahini as a base, or use your favorite from the store.

What makes this tahini green?

Fresh herbs give classic tahini sauce that pretty green lift. They work along with lemon and garlic to counter the richness of the tahini and give it a bright new personality.

• parsley
• mint
• cilantro

Use a small food processor or blender to make this quick sauce

1. Load all the ingredients into the blender or processor. The herbs will fill the bowl, but will break down into the sauce instantly.
2. Give it that all important taste ~ do you need to add more herbs, more lemon, more garlic?
3. Store it in a jar in the fridge, it will last for a week (probably more.)

Real world tahini sauce variations

Tahini + harissa — North African / Israeli
Nutty + smoky chile heat. Used as a condiment idea with pita, shawarma-ish foods, roasted vegetables. 

Tahini + pomegranate molasses — Levant / wider Middle East
Tart-sweet + nutty. Good with roasted eggplant, carrots, squash, lamb, grain bowls. Pomegranate molasses is a core Middle Eastern ingredient used in dressings, marinades, and dips. 

Tahini + cumin + paprika/chile — southern Turkey
This is basically hibeş: tahini, lemon, garlic, cumin, paprika/chile, water.

Tahini + lemon — classic Middle Eastern
Creamy, nutty, bright, and tangy. The simplest tahini sauce of all, made with lemon juice, garlic, water, and salt; perfect with falafel, grilled meats, vegetables, and grain bowls. I make lemon tahini for my chickpea fries.

I Want Green Tahini Sauce with Everything

Across the Levant ~ especially Lebanese, Syrian, Palestinian, and Jordanian cooking — tahini sauce is treated almost like an everyday drizzle: spooned over falafel, shawarma, grilled fish, roasted vegetables, and salads. 

Falafel ~ probably the classic. Drizzled into pita or over a falafel plate.

Kebabs / grilled meats ~ especially chicken, lamb, kofta, or grilled beef.

Roasted vegetables ~ cauliflower, eggplant, carrots, sweet potatoes, squash.

Grain bowls / rice plates ~ spooned over rice, bulgur, lentils, chickpeas, herbs, and vegetables.

Hummus and mezze plates ~ used to make hummus, baba ganoush, or served alongside pickles, olives, salads, and warm pita.

Salads ~ as a dressing for chopped cucumber-tomato salad, cabbage slaw, or herb-heavy salads.

Raw veggies ~ I love to tempt my family to eat more veggies with a luxe dip, and green tahini does the trick. It works great as a dip for Spring Crudité.

And don’t forget the fries!

• Chickpea Fries
• Baked Fries
• Fried Green Beans
• Fried Green Tomatoes
• Beer Battered Fried Mushrooms
• Fried Olives
• Zucchini Parmesan Crisps

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Green Tahini Sauce

5 from 1 vote

This easy green tahini sauce blends tahini with fresh parsley, mint, cilantro, lemon, and garlic for a creamy 5-minute sauce, dip, or dressing.

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Prep Time:5 minutes minutes

Total Time:5 minutes minutes

Servings: 1.5 cups

Equipment

• blender or food processor

Ingredients

 

US CustomaryMetric

• 1/2 cup tahini, stir really well before measuring.
• 1 cup flat-leaf parsley, leaves and tender stems, loosely packed
• 1/2 cup cilantro, loosely packed
• 1/4 cup fresh mint leaves
• 1 clove garlic
• 3 -4 Tbsp fresh lemon juice
• 1 tsp kosher salt
• 2 Tbsp olive oil, optional
• 1/3 cup ice water, plus more as needed

Instructions

• Load everything into your food processor or blender and blend until smooth and creamy. Scrape down the sides of the bowl as needed. Add more water if the sauce is too thick.
• Give the sauce a taste and adjust to your liking.
• You can use your green tahini sauce right away, or pack into an airtight container and refrigerate for up to a week.

Notes

If you don’t care for cilantro you can leave it out, or substitute more parsley.

NOTES ~ Click here to add your own private notes.

Course: Condiments and Sauces

Cuisine: Middle Eastern

Author: Sue Moran

Keyword: blender, dip, herbs, Mediterranean, Middle Eastern, sauce

Nutrition

Serving: 1 Tbsp · Calories: 31 kcal · Carbohydrates: 1 g · Protein: 1 g · Fat: 3 g · Saturated Fat: 0.4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Sodium: 100 mg · Potassium: 41 mg · Fiber: 0.4 g · Sugar: 0.04 g · Vitamin A: 234 IU · Vitamin C: 4 mg · Calcium: 12 mg · Iron: 0.4 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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