Lemon Herb Tahini

This lemon herb tahini comes together in about 10 minutes and is easy to make.  It’s great on roasted vegetables, in Buddha bowls, or as a dip.  

The tahini creates a creamy sauce that’s vegan, dairy-free, and gluten-free.  Add fresh lemon juice to brighten up the dressing and fresh cilantro to add loads more flavor.   If you like tahini-based dressings you also might like my smoky tahini dressing or dijon tahini dressing.

If you need more ways to use tahini, try it on tahini pasta, tahini soba noodles, or in oil-free hummus.

Jump to:

• Ingredient notes
• How to make the sauce in a bowl
• How to make the sauce in a blender
• Tips
• Serving suggestions
• Storage
• Related recipes
• Recipe
• Comments

Ingredient notes

Tahini is made from sesame seeds and can vary in consistency with different brands.  Your brand will most likely have a layer of oil on top that has separated. It will need to get stirred back into the tahini, then measure the needed amount for the recipe.  

The contents at the bottom of the jar tend to be drier than what’s at the top, so each time I use tahini for a recipe I give it a good stir to redistribute.  So depending on your brand and if the tahini came from the bottom of the jar, you may need to add more water.

Fresh Lemon juice is best to give the lemon herb tahini dressing a tangy citrusy flavor.

Fresh Cilantro can be substituted for parsley or a mix between the two.

Maple syrup cuts through the bitterness of the tahini, but can be left out if you don’t want the added sweetness.  This can also be substituted with agave syrup.

How to make the sauce in a bowl

To mix this dressing together in a bowl instead of blending, you’ll need ice-cold water.  Mince the garlic and chop the cilantro.  Whisk everything together except the cilantro and water. 

Once the lemon juice hits the tahini, the tahini will probably seize up.  Then whisk in cold water.  The cold water loosens up the sauce and creates a thinner consistency.  Then stir in the chopped cilantro.  

How to make the sauce in a blender

I prefer to use a small blender for dressings and small amounts of sauce.  It’s easier to puree small amounts without having to keep stopping and pushing the ingredients down. 

To make this lemon herb tahini sauce in a blender, add everything except the cilantro, then puree until smooth.  Then pulse in the cilantro until is chopped up.  It can also be made in a food processor.  You won’t need ice-cold water to blend in a blender.

Tips

• Use quality tahini, it should be creamy and pourable.  
• How much water you’ll need depends on how thick or thin your tahini is and your desired consistency. If you want to use it as a dip and be thicker, use less water.
• I don't have a problem with my blender pureeing garlic cloves in a dressing, but if your blender or food processor does then you might want to crush the garlic before adding it in with the rest of the ingredients (if using the blender method). 

Serving suggestions

• Use it as a dressing for noodles, like in this tahini soba noodle recipe
• A dip for veggies
• A dressing for Buddha bowls or salads
• Serve it over roasted vegetables like potatoes, cauliflower, or broccoli
• I’ve been enjoying it with roasted sweet potatoes with salt and smoked paprika tossed with fresh kale and cooked chickpeas.

Storage

Store in an air-tight container for about 5 days.  It may thicken once chilled in the fridge, add a tablespoon of water at a time to thin it out (if needed).

Related recipes

• Oil-free hummus
• Smoked paprika hummus
• Dijon tahini dressing
• Smoky tahini dressing
• Creamy tahini soba noodles
• Tahini pasta
• No garlic hummus (includes ideas on how to flavor hummus without garlic)

As always, I hope you enjoy this herby tahini sauce! If you like the recipe, feel free to rate it and leave a comment.

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