Tahini is having a moment right now, and we love it because it is an excellent way to add more satiating fats to a dish. Not only do tahini sauces add a creamy, slightly nutty flavor, but they also help you feel full and absorb fat-soluble vitamins from the rest of your meal. Although tahini doesn’t have a neutral flavor, it does lend itself to an assortment of dishes. Incorporate it into dressings, sauces, condiments, or even desserts!
You only need seven ingredients to make this sauce, most of which you probably have in your pantry or fridge. You may have to go purchase the fresh parsley and dill, though. If you cannot find dill or you prefer the flavor of other herbs, feel free to substitute them in. Great substitute herbs include mint or cilantro, but keep in mind that they may alter the flavor slightly. And if you don’t have grade A maple syrup, you can always replace it with raw agave nectar.
The thing we love about this tahini herb sauce is its versatility. Use it to add more flavor to grain bowls or drizzle it over roasted vegetables (once you finish cleansing, of course). It also works great as a dip for raw vegetables. Forget unhealthy, fattening ranch and use this sauce instead! Lastly, you can use it as a sandwich spread or even add a little water to help thin it out and use it as a salad dressing. The possibilities are endless!
- Prep Time:5m
- Total Time:5m
- 1/2 c raw tahini
- 2 tbsp. olive oil
- 1/2 c parsley
- 1/2 c dill
- 4 garlic cloves, peeled
- 6 tbsp. freshly squeezed lemon juice (about 2 lemons)
- 1 tsp. grade A maple syrup
- sea salt and pepper, to taste
- Add all of the ingredients to a high-speed blender or food processor and include two tablespoons of filtered water for ease of blending.
- Blend until smooth, taste, and adjust seasonings as needed. If you want to thin the sauce, add more water little by little until you reach your desired consistency.
- Serve immediately and enjoy. Store remaining sauce in an airtight jar in the fridge for up to one week.