Green Tahini Sauce

Easy green tahini sauce is great in so many ways. You can use it as a dip to go with crackers or a vegetable tray. You can use it as a condiment or dressing on dinner bowls, salads, sandwiches, or wraps. Just try it and you’ll see!

Last year I read several people posting on social media about how good the Trader Joe’s green tahini sauce was. I just had to see what all the fuss was about. Tahini is a ground sesame seed paste used in mediterranean recipes like hummus, tahini dressing, and baba ganoush that can frequently be found in the mediterranean section of most grocery stores. You can also make your own tahini, although I haven’t tried that yet.

The closest TJ’s to us is an hour and a half away, so I didn’t get there to look for it for quite a while. When I did, I coundn’t find it. I’ve since read that it has been discontinued.

Not to be deterred, I figured I’d give it a go on my own. We have a lemon tahini recipe that we use on our chicken shwarma bowls so I figured that was a good starting point. This easy green tahini sauce is a variant of that with basically just a bunch of herbs added to a simple tahini dressing. Since we currently have tons of fresh herbs available in our garden, it was the perfect time to try it out.

We’ve had great success growing herbs in our garden. Our cilantro, parsley, and rosemary last all winter long (sometime during a cold stretch we cover the parsley and cilantro). The parsley and cilantro from the fall reseed the garden early in the spring. And chives, thyme, tarragon, and oregano have come back every year. Even our basil and dill are reseeding and popping up in time for June recipes!

Making Green Tahini Sauce

For our first attempt at making this recipe, we used just parsley and chives because that was what was most plentiful early in the garden. However, our current favorite has about 1/4 cup of parsley and the rest about even amounts of oregano, cilantro, and chives. Feel free to customize based on your favorite herbs (and skip the ones you don’t like).

In general, if I’m using this as a salad dressing, I add more than the listed 1/2 cup of water. Especially if your tahini is really thick or settled. If I am making it for a dip for veggies or pita chips, definitely use less water. Basically start out with 1/3-1/2 cup of water and blend. Then check the consistency and add 2-3 tablespoons of water at a time until desired consistency.

It’s so simple and oh so delicious! Try it out and let us know what you think. We hope you love it as much as we do.