This herby tahini dressing is herbaceous and delicious – perfect with my greek meatball bowls, or for any mediterranean inspired lunch salad or grain bowl. It’s completely dairy free, but still has that creamy, luscious texture from the tahini. Paired with lots of fresh herbs, its truly one of my favorite sauces to have in my fridge!

Chef Tips

• Use a food processor or blender – I use a food processor to get the consistency in the photos below (spots of green, smooth texture!) A blender or vitamix also works, but it will make the texture completely green. Either works and both versions taste pretty similar.
• Adjust consistency – Depending on the thickness of your tahini, you may not need any water. Start with no water and add more (2 tbsp at a time) until you reach your desired thickness. You want a drizzle-able consistency.
• This herby tahini will last in the fridge for up to 7 days.

Ingredient Notes & Substitutions:

• Tahini – The base of this dressing, and what gives this a nutty and creamy texture.
• Cilantro & Parsley – These fresh herbs add vibrant and fresh flavor profile. Feel free to swap in basil or mint for another delicious combo.
• Garlic – Adds a subtle punch. I’m not usually a fan of raw garlic, but think in this recipe, it adds a really nice depth of flavor.
• Lemon Juice – Freshly squeezed is best for brightness.
• Water – you may need this, depending on the consistency of the tahini. Adjust as needed to thin out the dressing to your preferred consistency.

What to use this herby tahini dressing with:

• Greek Meatball Bowls
• Lemon Pepper Salmon bowl
• Mediterranean Spiced Tofu skewers
• Mediterranean hummus bowls
• Chickpea Mash with Mediterranean Salmon

Other ways I love to use this dressing

• Tossed with half mooned persian cucumbers for a veg dish to go with any mediterranean spiced protein
• Served as a dairy free sauce with celery, carrots, etc. as an appetizer