Tahini with Parsley
A creamy, tangy, and vibrant Middle Eastern side dish that elevates any meal with its fresh herbaceous flavor.
Ingredients
- •1 cup good quality tahini paste (240ml)
- •1/2 cup fresh lemon juice (120ml)
- •2 cloves garlic, minced
- •1/4 cup ice-cold water (60ml), plus more as needed
- •1/2 cup fresh flat-leaf parsley, finely chopped
- •1/2 teaspoon kosher salt
- •1/4 teaspoon ground cumin
Instructions
- 1
In a medium mixing bowl, whisk together the tahini paste and minced garlic until combined.
- 2
Add the fresh lemon juice and whisk vigorously; the mixture will suddenly thicken and seize up, which is completely normal.
- 3
Gradually drizzle in the ice-cold water while whisking continuously until the sauce turns smooth, pale, and creamy.
- 4
Stir in the ground cumin and kosher salt, adjusting the seasoning to taste.
- 5
Fold in the finely chopped fresh parsley until evenly distributed throughout the bright sauce.
- 6
Transfer to a serving bowl, drizzle with a little olive oil if desired, and serve immediately.
💡 Chef tips
- Always use ice-cold water when making tahini; the temperature shock helps the sauce emulsify and turn wonderfully light and pale.
- Store leftover tahini sauce in an airtight container in the refrigerator for up to 5 days, stirring in a splash of water before serving if it thickens too much.
- For extra heat, you can finely mince half a green chili pepper and fold it in along with the parsley.
✅ How it should turn out
The finished sauce should be luxuriously smooth and creamy, smelling brightly of fresh lemon and garlic, and tasting nutty, tangy, and refreshingly herbaceous.