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–+ servings
Lemon herb tahini sauce in a jar.
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5 from 3 votes

Lemon Herb Tahini Sauce

A creamy and bright sauce made with tahini, Greek yogurt, lemon juice and fresh herbs. Use for dipping vegetables into, as a spread on sandwiches or as a salad dressing for salads or grain bowls.
Prep Time2 minutes
Blending Time5 minutes
Total Time7 minutes
Course: Condiments
Cuisine: Middle Eastern Inspired
Servings: 6
Calories: 146kcal
Author: Jacqueline Piper

Equipment

Ingredients

  • ½ cup tahini
  • ¼ cup plain greek yogurt
  • 1 tablespoon lemon juice
  • 2 sprigs fresh thyme leaves
  • ½ sprig rosemary leaves
  • ½ cup cold water more or less as needed
  • 3 cloves roasted garlic

Instructions

  • Add yogurt, lemon juice, garlic and herbs to a mini processor. Blend well.
  • Add tahini and blend. The sauce will thicken dramatically.
  • Add the water, little by little until the sauce thins out again. It will get thicker before it gets thinner. This is normal.

Notes

I use a mini processor for this recipe although I imagine a small blender cup like a bullet, or an immersion blender, would probably work.
You could also make this recipe by hand by chopping the garlic and herbs well with a knife and then whisking everything together. It doesn't take that much longer to whisk tahini and water together than it does to blend.
To roast garlic, cup the top off of a whole head of garlic to expose the cloves. Cover with olive oil and then wrap in foil. Bake on a baking sheet at 400°F (200°C) for 30-40 minutes until browned and soft.
Tahini seizes up when liquid is added. This is normal and a reaction between the high fat content and the water. Keep added water and stirring and it will eventually emulsify. Tahini thickens dramatically at first when liquid is added.

Nutrition

Serving: 0.25cups | Calories: 146kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Fiber: 3g