Green tahini sauce

Green tahini sauce is a bright flavorful dipping sauce made with tahini paste, herbs, lemon juice and spices. It’s simple to make (just mix all the ingredients!) and elevates any dish to the next level!

How to serve this sauce:

You can use this sauce the same way you would use pesto sauce, for example:

• One of my favorite dishes to serve with green tahini sauce is this Sabich sandwich – Israeli eggpland and egg stuffed pita.
• Topping for sandwiches or pizza.
• Dipping sauce for roasted vegetables.
• As a dressing for salad.
• Sauce for fish, seafood and chicken.
• To serve with falafel (link opens in a new window).
• Serve it with roasted cauliflower steaks.

Ingredients:

• Use other herbs: you can substitute parsley for coriander but I like the sauce best with both, parsley and coriander. You could also add mint leaves.
• Citrus: You could think there’s a lot of lemon sauce in this recipe but it really works! The tahini paste itself is rather rich and fatty so there needs to be lot of lemon juice to balance that and make the sauce light and bright! You can substitute lime juice for lemon juice but you need to add less, as the lime juice is more sour than the lemon juice. For the best results use freshly squeezed lemon juice.
• Tahini: What is tahini paste? This is basically toasted and ground sesame seeds in form of a paste! Really easy to make at home if you haven’t found it in your local store. If you want to make your own, here’s the recipe for homemade tahini paste (link opens in a new tab).
• Spices: I used cardamom, cloves, coriander, and cumin to season the sauce. I only added a small amount so you can omit the spices but I find that they elevate the taste of the sauce without overpowering its flavor. Feel free to add more chili flakes if you like spicy dishes.
• You can thin out the sauce with olive oil or water to make it more ‘drizzle-able’.
• Honey balances the sharpness of the citrus. You can use maple syrup instead.

Step-by-step:

Simply add all the ingredients to a food processor bowl and mix until the sauce is smooth! Season with salt and pepper to taste and optionally some hot chili powder or chili flakes if you like spicy dishes.

The sauce will be rather thick (see photo). If you would like it on the thinner side you can add some water or olive oil.

Storage:

Store the sauce in a tightly-closed container for about 2 days in the fridge. If you want to store it longer, for about 1 week, pour a thin layer of olive oil on top of the sauce, to prevent it from spoiling.

Freezing: I haven’t tried freezing this sauce but I’m quite sure can it shouldn’t cause any problems.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!