Lemon Herb Tahini

I’m a sucker for a good tahini dressing, this easy lemon herb tahini is a great dressing for anything from chicken to salads to the right kind of wrap. Plus it’s made with a boat load of phytonutrient rich herbs to promote your health.

Finished lemon herb tahini in a pottery vessel  atop a white linen, aside a salad topped with lemon and parmesan.

What is lemon herb tahini made with?

Lemon herb tahini has a base made of tahini, and perhaps olive oil or yogurt, along with loads of herbs and flavors, like lemon to brighten your greens and aid in the absorption of iron found in them.

lemon herb tahini ingredients; fresh herbs and greens, quality salt, tahini, garlic and lemon.


This creamy dressing is suitable for vegans, those who require gluten free and dairy free diets. Plus, depending on your choice of greens it will also provide Vitamin A, Vitamin K, a few grams of protein, healthy fats and Vitamin C.

Dandelion greens were chosen to provide you with about 50% of your daily value of vitamin A. And, dandelion greens are prebiotics, which can help rebuild bacteria by acting like fertilizer.

What can you mix with tahini?

Tahini tastes earthy and a little bitter, it’s not sweet like other nut and seed butters, but it is creamy in texture.

Here are a few suggested uses for tahini:

  • Substitute dairy ingredients and make dressings, like this one!
  • Try it in a smoothie, like this kid favorite smoothie.
  • The classic hummus.
  • Pair it with chocolate, such as in cookies or bars.

What is the difference between a dressing and a sauce?

  • A dressing is thinner, and typically uncooked, like for a salad.
  • A sauce is thicker, and tends to require cooking to be palatable, like a Bolognese sauce.
A phot of lemon herb tahini in a cute pottery container with salad dressed in the background.

Tips to achieve a desirable texture

This lemon herb tahini dressing is rich and creamy, but depending on the type of herbs and greens you choose, you can end up with some coarseness.

If you choose to use denser greens like dandelion or kale, where the rib has quite a bit of girth, I would omit the rib. If you leave it in, just know you should grind/process the dressing longer to achieve a smoother texture.

Also, always start recipes out with less water, and add as you go. It’s easier to add water, then to remove it!

Also, if you don’t eat all of the dressing in one sitting and you need to refrigerate it, you may need to add liquid before consuming the leftovers. Begin with one tablespoon of water at a time, mix between each addition. Continue to add liquid, and mix until you achieve your desired consistency.

Overhead final shot of lemon herb tahini, with lemon and greens in the frame.

Lemon Herb Tahini

A rich, creamy and herbaceous lemon herb tahini ready to dress your favorite salads, grains and wraps. Vegan, dairy-free and gluten-free.
Print Pin Rate
Course: Sauce
Cuisine: Mediterranean
Keyword: Make Ahead, Quick, Summertime
Allergen: Dairy Free, Gluten Free, Vegan
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 100kcal


  • Food Processor
  • Measuring scoops & cups
  • Rubber scraper
  • Knife
  • Herb stripper, optional
  • Citrus Juicer, optional


  • 1/4 cup tahini
  • 1 cup dandelion or radish greens* washed, stem & all
  • 1 cup cilantro washed, stem & all
  • 3 tbsp lemon juice, or the juice of about 1 lemon
  • 2 tbsp water**
  • 1 clove garlic, skins removed
  • 1/2 tsp salt


  • Add all of the ingredients into your food processor and blend until you achieve a smooth, dressing like consistency. This may take about 1 – 2 minutes, see notes.
  • Depending on your desired consistency, continuing adding water and blending until smooth and ready to eat.


*Refer to the notes within blog regarding different suggestions for herbs and greens.
**Start with 1 tablespoon at a time and, mix between each addition, until you achieve your desired consistency.
Consuming leftovers: If you refrigerate you may need to thin out with water or oil, your preference. Begin with 1 tbsp at a time, mix between each addition. Continue to add liquid, and mix well until you achieve your desired consistency.


Serving: 2tbsp | Calories: 100kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 309mg | Potassium: 159mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1678IU | Vitamin C: 11mg | Calcium: 52mg | Iron: 1mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating