Green Tahini Sauce
This vibrant, herbaceous green tahini sauce adds a zesty, creamy punch to falafel, roasted vegetables, and grilled meats.
Ingredients
- •1/2 cup good-quality tahini paste (120ml)
- •1/4 cup fresh lemon juice (60ml)
- •1 clove garlic, minced
- •1 cup fresh flat-leaf parsley leaves, packed
- •1/2 cup fresh cilantro leaves, packed
- •2 tablespoons fresh mint leaves (optional)
- •1/4 cup ice-cold water (60ml), plus more as needed
- •1/2 teaspoon kosher salt
- •1/4 teaspoon ground cumin
Instructions
- 1
Place the garlic, parsley, cilantro, and mint in a food processor and pulse until finely chopped.
- 2
Add the tahini paste, fresh lemon juice, kosher salt, and ground cumin to the food processor and pulse to combine.
- 3
With the processor running, slowly drizzle in the ice-cold water; the mixture will initially seize up and thicken, which is completely normal.
- 4
Continue to process until the sauce turns a bright, opaque green and reaches a smooth, pourable consistency, adding a splash more cold water if needed.
- 5
Taste and adjust the salt or lemon juice to your preference before serving.
💡 Chef tips
- Always use ice-cold water when making tahini sauce as the cold temperature reacts with the oils in the paste, helping it whip up into a lighter, creamier consistency.
- Store leftover green tahini in an airtight container in the refrigerator for up to 5 days; simply stir in a few drops of water before serving if it thickens too much.
- For a spicy kick, add half of a jalapeño pepper along with the herbs in the first step.
✅ How it should turn out
The finished green tahini sauce should be vibrantly green, silky smooth, and perfectly balanced between nutty, bright, and herbaceous flavors.