Green Tahini Sauce

Eating Works @eatingworks
by Eating Works @eatingworks
16 2T
11 min

Creamy Zesty and Bright! This simple sauce takes only a few minutes to whip up and goes with everything! It’s perfect for salads, falafel, power bowls and dip – it’s sure to become a family favorite! The best part is that there is NO COOKING REQUIRED!

If you like your sauce spicy, clean and green you’re going to love this recipe. I recently made this dressing to drizzle over shrimp kabobs and was blown away.

If you don’t have these exact ingredients, fear not! Here are a bunch of useful substitutions. 

  • Garlic – If you don’t have Fresh Garlic you can use 1/2 tsp garlic powder or 1 tbsp of jarred garlic. 
  • Vinegar – Any light vinegar will work instead of white wine. Some other vinegars I’ve used to make this recipe successfully include rice, apple cider and red wine vinegar.
  • Jalapeno – If you don’t have fresh jalapeno you can use 1/4 tsp of cayenne pepper. 

For those of you who want clean healthy food fast. This recipe is a must try.

Recipe details
  • 16  2T
  • Prep time: 10 Minutes Cook time: 1 Minutes Total time: 11 min
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  • 1 Bunch Cilantro stems included
  • 1 BIg Handful Parsley Leaves woody stems removed
  • 2 Lemons juiced
  • 2 tbsp Apple Cider Vinegar
  • 1/2 C Water
  • 1/3 C Tahini
  • 1/4 Jalapeno seeds removed
  • 3 Garlic Cloves
  • 1/2 tsp Sea Salt fine grain

Combine the cilantro, parsley, lemon juice, water, vinegar, jalapeno and garlic cloves in a high speed blender. Blend until smooth.
Use a tamper to press the ingredients into the blade for even emulsification.
  • Sauce will last for 5 days in the fridge. 3 months in the freezer.
  • Recipe yields about 1 and 1/2 cups of sauce.
Eating Works @eatingworks
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