• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Culinary Nutrition Project
  • Recipes
    • Drinks & Smoothies
    • Eggs, Dairy & Poultry
    • Ferments
    • Fruits & Veggies
    • Healthy Sweets
    • Grains & Legumes
    • Nuts & Seeds
    • Herb & Spices
    • Seafood
  • Nutrition
  • Resources
  • About
    • Contact
menu icon
go to homepage
  • Recipes
    • Drinks & Smoothies
    • Eggs, Dairy & Poultry
    • Ferments
    • Fruits & Veggies
    • Healthy Sweets
    • Grains & Legumes
    • Nuts & Seeds
    • Herb & Spices
    • Seafood
  • Nutrition
  • Resources
  • About
    • Contact
  • Follow Me

    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Drinks & Smoothies
      • Eggs, Dairy & Poultry
      • Ferments
      • Fruits & Veggies
      • Healthy Sweets
      • Grains & Legumes
      • Nuts & Seeds
      • Herb & Spices
      • Seafood
    • Nutrition
    • Resources
    • About
      • Contact
  • Follow Me

    • Instagram
    • YouTube
  • ×

    Home » Recipes

    Lemon Herb Tahini

    Published: Sep 27, 2022 · Modified: Jan 3, 2023 by Jessica Gutsue, MA, RDN · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

    Recipe Print

    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.

    • Tahini: make sure your tahini ingredients only contain 'sesame seeds' in the ingredient list.
    • Herbs & greens: I used dandelion greens and cilantro, but play around! Try radish greens, parsley, chives, arugula, kale, stinging nettles or mustard greens.
    • Water, or olive oil: You may want a thicker sauce if you're using it as a marinade, or thinner for a salad - adjust accordingly. I prefer water, instead of oil, because I get enough herbaceous-ness from the greens & herbs.
    • Lemon: the juice of one lemon, or about 2-3 tablespoons of lemon juice. This brightens the recipe and aids in iron absorption.
    • Garlic: I use raw garlic, rather than roasted because generally, organosulfur compounds in raw garlic have higher digestibility than those in cooked garlic.
    • Salt: use a quality salt, I like Redmonds real salt, or Celtic sea salt. If you choose table salt, start with a little less salt to avoid over salting. Since table salt has the most sodium per weight.
    lemon herb tahini ingredients; fresh herbs and greens, quality salt, tahini, garlic and lemon.

    Nutrition

    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
    Keep your screen on while you cook
    Course: Sauce
    Cuisine: Mediterranean
    Keyword: Make Ahead, Quick, Summertime
    Allergen: Dairy Free, Gluten Free, Vegan
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 4
    Calories: 100kcal

    Equipment

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

    Ingredients

    • ¼ cup tahini
    • 1 cup dandelion or radish greens* washed, stem & all
    • 1 cup cilantro washed, stem & all
    • 3 tablespoon lemon juice, or the juice of about 1 lemon
    • 2 tablespoon water**
    • 1 clove garlic, skins removed
    • ½ teaspoon salt

    Instructions

    • 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.

    Notes

    *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 tablespoon at a time, mix between each addition. Continue to add liquid, and mix well until you achieve your desired consistency.

    Nutrition

    Serving: 2tablespoon | 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

    More Recipes

    • How to Roast Beets without Foil
    • Fermented Lemons
    • Ginger Turmeric Shot
    • Banana Carrot Muffins (high fiber & gluten free)

    About Jessica Gutsue, MA, RDN

    Jessie Gutsue is a Registered Dietitian based in Michigan. She has over a decade of experience in a variety of fields including in-patient and out-patient nutrition, the food industry and writing about complex food and nutrition topics in a fun, digestible way.

    Reader Interactions

    Let me know what you think... Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Hello!

    Jessica Gutsue Registered Dietitian

    I'm Jessie, a Registered Dietitian Nutritionist and blogger behind CNP. I combine my experience and training in functional nutrition with my love of food science to bring you high fiber, plant based recipes that feed your gut loving microbes.

    Happy, healthy gut = Happy, healthy you!

    about CNP→

    Popular Posts

    • Are Claussen Pickles Fermented? (+ tips on how to find fermented pickles)
    • How to Chop Broccoli 
    • 21 Red Fruits - RD Approved (+ how to buy, store & use them)
    • Brazil Nut Milk - oh so creamy!

    Recent Posts

    • How to Roast Beets without Foil
    • Fermented Lemons
    • Are Claussen Pickles Fermented? (+ tips on how to find fermented pickles)
    • How to Chop Broccoli 
    • 21 Red Fruits - RD Approved (+ how to buy, store & use them)

    Recent Comments

    1. Marcella on The Best Advice on How to Prepare Weekly Meals from a Dietitian
    2. Jessica Gutsue, MA, RDN on Oat Flour Pancakes (15 grams of protein!)
    3. Susan Stanton on Oat Flour Pancakes (15 grams of protein!)
    4. Jessica Gutsue, MA, RDN on The Best Strawberry Rhubarb Smoothie
    5. Adrienne on The Best Strawberry Rhubarb Smoothie

    Archives

    • August 2023
    • July 2023
    • May 2023
    • April 2023
    • March 2023
    • December 2022
    • November 2022
    • October 2022
    • September 2022
    • July 2022
    • June 2022
    • May 2022
    • April 2022
    • March 2022
    • February 2022
    • January 2022

    Categories

    • Drinks & Smoothies
    • Eggs, Dairy & Poultry
    • Fruits & Veggies
    • Grains & Legumes
    • Healthy Sweets
    • Herb & Spices
    • Nutrition
    • Nuts & Seeds
    • Recipes

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms of Service

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit
    • Ask a dietitian

    Copyright © 2022 CULINARY NUTRITION PROJECT