tahini dressing

green herb tahini dressing

23rd August 2009

This recipe is very forgiving – you can use different herbs, including mint and cilantro, more or less lemon, or add your unique blend of spices to spruce it up. The thickness of the dip can also be adjusted by adding more or less of the liquids. Just be sure to taste and season as needed once your dip has reached your desired consistency.

green herb tahini dressing

Serve with this lovely salad, oven-baked crunchy pita’s, drizzled with olive oil and sprinkled with za´atar.


½ cup/115g tahini  (I prefer the hulled lighter tahini)

½ cup/100g water

2 Tbsp/25g lemon juice

¼ tsp fine rock salt

1 cup/30g fresh parsley leaves

1 cup/30g fresh coriander leaves

½ cup/6g fresh mint leaves


1.  Combine the tahini, water, lemon juice and salt in a food processor and process until you have a consistency that is pourable, adding extra water if you need.

2.  Add the parsley, coriander and mint and process again until the herbs are broken down. Taste, add lemon or salt if needed.

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