Lemon Herb Tahini Sauce
This bright, Lemon Herb Tahini Sauce is a flavorful finish for drizzling over grilled seafood or tossing with roasted vegetables. The 10-minute sauce also doubles as a tahini salad dressing or dip for vegetable platters.
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This vibrant, Lemon Herb Tahini Sauce has become the star of so many meals for me lately. I have been drizzling it on everything from grilled salmon to this Kale and Lentil Salad. Made with creamy tahini, a trio of fresh herbs and a bright punch of acidity from lemon juice and white balsamic, this tahini dressing is the kind of fridge staple that adds instant flavor with zero fuss. Whether you drizzle it, dip it, or stir it in, this sauce makes simple meals shine.
Ingredients You’ll Need
- 1 lemon, zested and juiced
- 2 garlic cloves, minced to a paste
- ¾ cup tahini
- 2 tablespoons olive oil
- 3 tablespoons water (add more, as needed)
- 1 tablespoon white balsamic vinegar
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon fresh basil, finely chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
How to Make Herbed Tahini Sauce
You want the consistency of your tahini herb sauce to be similar to a thick salad dressing – something pourable but still able to cling to the back of a spoon. When making, it’s important to add water just 1 tablespoon at a time, whisking after each addition, because the thickness of tahini can vary widely by brand. Some are thinner and more fluid, while others are dense and paste-like. It’s better to ease into the perfect texture than try to fix a sauce that’s become too thin.
- Combine the lemon zest and juice in a small bowl. Stir in the minced garlic paste and let it sit for about a minute to soften the sharpness.
- Whisk in the tahini and olive oil until the mixture is smooth and thick.
- Add water, one tablespoon at a time, whisking between each addition until the sauce reaches a pourable consistency that still coats the back of a spoon.
- Stir in the salt, black pepper and smoked paprika. Taste and adjust seasoning as needed.
- Fold in the chopped dill, mint and basil. Whisk in the white balsamic vinegar.
- Taste one last time and adjust salt or vinegar to your liking.
- Serve immediately or refrigerate until ready to use. Stir well before serving.
5 Quick Ways to Use the Sauce
Drizzled on pan-seared salmon – Spoon the sauce onto the rich, flaky fish.
Tossed with grilled vegetables – Add brightness to a platter of eggplant, zucchini, mushrooms and more.
Stirred into tuna salad – Swap out mayonnaise-based sauce with a few tablespoons of Tahini Herb Sauce for a fresh, flavorful twist that’s Whole30 compatible.
As a dip for crunchy vegetables – Ideal for a snack board or quick lunch. Crunchy carrot sticks and cauliflower are perfect pairings.
Mixed into salad or cabbage slaw – This is a great dairy-free option for coleslaw or dressing a simple salad in a new way.
Storage Tips
This sauce will keep in the refrigerator for up to a week if you store it in an air-tight jar. If the sauce thickens when chilled, simply give it a good stir before serving. It will return to the salad dressing consistency as it comes down to room temperature. Make a batch on the weekend to use throughout the week to dress up quick lunches and dinners.
Let me know if you try this Herbed Tahini Sauce, and be sure to leave a review and include your favorite way to use it.
Lemon Herb Tahini Sauce
Ingredients
- 1 lemon, zested and juiced
- 2 garlic cloves, minced to a paste
- ¾ cup tahini
- 2 tablespoons olive oil
- 3 tablespoons water, add more, as needed
- 1 tablespoon white balsamic vinegar
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon fresh basil, finely chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
Instructions
- In a small bowl, add the lemon zest and juice. Stir in the minced garlic paste and let sit for a minute to mellow.
- Whisk in the tahini and olive oil until smooth. Sauce will be thick at this point.
- Add water, one tablespoon at a time, whisking between additions until the sauce is pourable but thick enough to coat the back of a spoon.
- Stir in the salt, black pepper and smoked paprika. Taste and adjust salt if needed.
- Add the chopped dill, mint, and basil, followed by the white balsamic vinegar. Whisk to combine and taste again.
- Use immediately or refrigerate until ready to serve. Stir before using.
Like this? Leave a comment below!
Thank you for sharing this recipe! It’s delicious!!