Lemon Herb Tahini Sauce is the perfect Mediterranean sauce for falafels or pita
A few simple ingredients bring this Greek-inspired sauce together. It is quick, delicious, and sides perfectly with grilled veggies, pita bread, charred chicken, or as a salad dressing.
If you've been looking for a vegan dressing, then you've found it! Not only that, but it is also a keto-friendly dressing! Pair it with your next Greek-inspired meal and you will not be disappointed.
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Ingredients
- lemon zest
- lemon juice
- fresh garlic
- tahini paste
- water (milk or cream for a creamy substitute)
- extra virgin olive oil
- salt
- parsley
- bouillon
- crushed red pepper (optional)
Instructions
Place all of the ingredients in a bowl.
Whisk the ingredients together for the lemon-herb tahini sauce.
Refrigerate until ready to serve.
Substitutions
- Tahini substitute- You can use other seed pastes such as pumpkin seeds or sunflower seeds, but I only recommend using them if you like the flavor of the seeds in general.
- Water- Use milk or cream for a thicker consistency
Equipment
- bowl
- whisk
- serving spoon
Top Tips
- I like to make the tahini sauce at least 30 minutes before eating so that the ingredients have time to marinate together.
- Tahini has a texture that mimics peanut butter, but has a rougher end result. Add milk to dull down this consistency.
More condiment ideas...
📖 Recipe
Lemon Herb Tahini Sauce
Equipment
- whisk
- bowl
- serving spoon
Ingredients
- 1 cup tahini paste
- 1 cup water (can substitute with milk or cream)
- 1 tablespoon lemon juice
- ½ tsp lemon zest
- 1 teaspoon parsley (dried or fresh)
- 1 large garlic clove, grated
- pinch bouillon
- extra virgin olive oil
- salt
- crushed red pepper flakes (optional)
Instructions
- Place all of the ingredients in bowl.
- Whisk the ingredients together and refrigerate until ready to serve.
- Enjoy with your favorite salad, veggies, protein, or pita bread.
FAQ
A creamy paste that has a rough aftertaste but pairs well with most Greek recipes such as falafels.
Roast sesame seeds in a hot pan and then grind them in a chutney machine. Add non-toasted sesame oil to the seeds and let it cool down to room temperature before refrigerating.
If your paste separates during storage, it is okay! Simply mix it together and continue to use.
The packaged instructions should give you the best advice for this. I personally, refrigerate tahini to prevent it from going bad. Remove from the fridge 30 minutes before using.
Yes! Simply use water instead of milk.
I like to add a generous amount.
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