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Lemon Herb Tahini Sauce

5 from 1 vote
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This Lemon Herb Tahini is a creamy salad dressing packed with a combination of three fresh herbs for a flavorsome dressing packed with vitamins and nutrients.

Spoon digging into a bowl with Lemon Herb Tahini sauce.

Tahini is one of my favorite condiments to make salad dressings or dips. It’s packed with plant-based proteins and full of healthy fats from sesame seeds, and it’s low-carb and gluten-free. It gives the most delicious creamy texture to dips and sauces, like my Tahini Yogurt Sauce or this easy salad dressing.

You might have tried my recipe for garlic tahini sauce. This sauce is a variation, adding many fresh herbs to boost freshness and nutrients. Lemon herb tahini is a flavored tahini dressing, or dip, made from tahini, fresh herbs, and freshly squeezed lemon juice.

It was first made popular by CAVA but you’ll see that it’s very easy to make it yourself! It’s naturally vegan, low-carb, and a healthy sauce to drizzle on salad, roasted vegetables, or as a protein snack to dip raw veggies.

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

All you need to make this tahini dressing are:

  • Hulled Tahini or unhulled tahini, but keep in mind that unhulled ground sesame seeds are slightly bitter. I do prefer low bitterness in my tahini recipes
  • Olive Oil – I prefer extra-virgin olive oil.
  • Fresh Mint – I use mint from my garden for total freshness.
  • Freshly Squeezed Lemon Juice – Or bottled if it’s all you have!
  • Fresh Cilantro or fresh parsley
  • Garlic – You can use crushed garlic or garlic powder.
  • Salt and Pepper – Season to taste.

This dressing is very versatile. You can play with flavors by changing herb types or adding some of the below ingredients:

  • 1 to 2 teaspoons of maple syrup or honey for a boost of sweetness.
  • A pinch of chili flakes for a spicy note.
  • Lemon zest for a tangy flavor.

Allergy Swaps

This Mediterranean diet recipe is naturally:

  • Vegan
  • Dairy-Free
  • Nut-Free

Here are some options to adapt this dressing recipe if you have some food allergies.

  • Tahini – This is the recipe’s main ingredient but if you have an allergy to sesame seed, try sunflower seed butter instead. You can also use nut butter like cashew butter or almond butter to create a creamy, nutty dressing.
  • Herb Options – You can use any fresh herbs you love in this recipe. You can, for example, replace cilantro with more parsley or some dill.
  • Olive oil – Replace it with sesame oil or avocado oil.

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How To Make Lemon Herb Tahini

This lemon tahini dressing is a ridiculously easy green salad dressing.

  1. First, fill a small bowl with ice cubes and cold tap water. This is your iced water, and you will use this later in the recipe.
  2. Add tahini, lemon juice, olive oil, whole peeled garlic cloves, salt, and pepper in a food processor or the jug of a high-speed blender.
  3. Process on the low-speed setting (speed 3 of a Vitamix) for about 30 seconds or until thick and creamy.
  4. Now add the remaining ingredients: fresh mint, cilantro, and iced water.
  5. Process until creamy, adding more iced water to thin out the dressing. If you use a blender, use the tamper attachment to push down the herbs to the blade and work at a low speed. You may also need to stop the blender and use a silicone spatula to scrape down the side of the jug as the dressing splashes. If using a food processor, pulse or work at low speed.
  6. Transfer the dressing to a small glass mason jar and close it tightly.
How to make Lemon Herb Tahini in a few pictures.

Storage Instructions

You can store this herb tahini dressing in the fridge for up to one week. The dressing thickens in the refrigerator. You can thin it out with water or lemon juice.

Serving

This lemon herb tahini dressing recipe is delicious on top of roasted vegetables, grilled meat, or salad. Another option is to make this sauce thicker to spread into sandwiches and wraps. Here are some recipes to try with this tahini dressing.

Lemon Herb Tahini in a small white bowl.

More Sauce And Dressing Recipes

Below I listed some more easy dressing recipes for you to try:

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This Lemon Herb Tahini is a creamy salad dressing packed with a combination of three fresh herbs for a flavorsome dressing packed with vitamins and nutrients.

Lemon Herb Tahini

5.5gNet Carbs
This Lemon Herb Tahini is a creamy salad dressing packed with a combination of three fresh herbs for a flavorsome dressing packed with vitamins and nutrients.
Prep: 5 minutes
Total: 5 minutes
Yield: 6 servings
Serving Size: 1 serving
5 from 1 vote

Ingredients

Optional

  • 1 teaspoon Maple Syrup or honey
  • ¼ teaspoon Cumin
  • 1 teaspoon Lemon Zest

Instructions

  • In a small bowl, add 1/2 cup water and ice cubes. This is your iced water for later in the recipe.
  • In a food processor or high-speed blender, add tahini, lemon juice, olive oil, whole peeled garlic cloves, salt, and pepper.
  • Process/blend on low speed (speed 3 of my Vitamix blender) for 30 seconds until thick, creamy, and garlic is pulsed into a paste.
  • Add fresh mint, fresh cilantro, and fresh parsley.
  • Blend or process on low speed, adding the iced water gradually. The water thins out the tahini lemon herb dressing. Stop adding water as soon as you like the consistency. For a salad dressing, add a bit more water and less for a tahini dip.
  • Taste and pulse in cumin, lemon zest, and maple syrup for an extra boost of flavors if desired.
  • Serve as a dip or salad dressing.

Notes

Storage: Store the lemon herb tahini sauce in a sealed glass mason jar in the fridge for up to 4 days or freeze for up to 1 month. Thaw in the fridge the day before.
Tried this recipe?Mention @sweetashoneyrecipes
Nutrition1 serving
Yield: 6 servings

Nutrition

Serving: 1 servingCalories: 128.8 kcal (6%)Carbohydrates: 6.8 g (2%)Fiber: 1.3 g (5%)Net Carbs: 5.5 gProtein: 3.8 g (8%)Fat: 10.7 g (16%)Saturated Fat: 1.5 g (9%)Polyunsaturated Fat: 4.7 gMonounsaturated Fat: 4 gSodium: 203.7 mg (9%)Potassium: 141 mg (4%)Sugar: 1 g (1%)Vitamin A: 350.7 IU (7%)Vitamin C: 9.4 mg (11%)Calcium: 42.3 mg (4%)Iron: 1.2 mg (7%)Magnesium: 23.5 mg (6%)Zinc: 1 mg (7%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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