Tahini with Parsley
A vibrant, nutty, and herbaceous sauce that perfectly balances the rich creaminess of sesame tahini with the bright, fresh pop of chopped parsley.
Ingredients
- •1/2 cup high-quality tahini paste
- •1/3 cup fresh lemon juice
- •1/4 cup ice-cold water (plus more as needed)
- •1 small clove garlic, minced or grated
- •1/2 cup fresh flat-leaf parsley, finely chopped
- •1/4 teaspoon sea salt
- •1 pinch ground cumin (optional)
Instructions
- 1
In a medium mixing bowl, whisk together the tahini, lemon juice, salt, and garlic until the mixture thickens and becomes slightly grainy.
- 2
Gradually add the ice-cold water one tablespoon at a time, whisking constantly; the tahini will seize up at first but will eventually turn smooth, pale, and creamy.
- 3
Continue adding water until you reach your desired consistency, whether you prefer a thick dip or a pourable sauce.
- 4
Gently fold in the finely chopped fresh parsley until evenly distributed throughout the sauce.
- 5
Taste and adjust the seasoning with more salt or lemon juice if needed, then serve at room temperature.
💡 Chef tips
- If the tahini separates or becomes too thick, don't panic; just add another teaspoon of ice-cold water and whisk vigorously until it emulsifies again.
- For the best flavor, use high-quality, runny tahini made from roasted sesame seeds.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; it may thicken in the fridge, so whisk in a splash of water before serving.
✅ How it should turn out
The finished sauce should be silky and pale with bright green flecks of parsley, offering a nutty, lemony flavor with a refreshing herbal finish.