If your meal lacks a spark, this 5-minute Lemon Herb Tahini Sauce has you covered. Use it as a dressing, marinade, or dip. Drizzle over roasted veggies or grains, toss with wraps, spread on sandwiches, or dip your favorite dippers.
I’m a sauce junkie and always have a sauce ready to go in the fridge. I love a good drizzle, dip, or spread - whether it’s my Cuban Chimichurri Sauce, Easy Vegan Ranch Dressing, or Vegan Tzatziki Sauce.
A great sauce can take any meal from basic to amazing, from dry to moist, and from meh to can’t-stop-eating-this with just a drizzle. (Take a look at the special formula I use to make Homemade Vegan Sauces (Easy + Fast)).
And this Lemon Herb Tahini is no exception. It's a year-round favorite around these parts, but it shines especially in spring and summer when fresh herbs from the garden or farmer's market are everywhere and bright citrus flavors are in high demand.
If you enjoy the rich, nutty flavor of tahini which is made from sesame seeds -you’ll love this elevated version.
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Why I Love This Recipe
- Comes together in minutes with simple ingredients.
- Uses a lot of fresh herbs.
- Perfect for drizzling, dipping, or spreading.
- Stays fresh in the fridge for days.
- Instantly makes meals taste better.
Ingredients
Tahini - What is tahini? It is a creamy paste made from ground sesame seeds. I use a smooth, spreadable tahini that comes in a squeezable bottle from Amazon. The best part? No messy stirring! Unlike some brands where the oil separates and you have to mix with a solid mass of sesame paste, this one just needs a quick shake before using.
Important Note: Since tahini flavors vary by brand, make sure you like the one you have before using it in this sauce!
Herbs: I like this sauce herby, so I pack the ¼ cup with cilantro and parsley. Use less for a less herby flavor, enabling more of the tahini flavor to come through.
See the recipe card for quantities and a full list of ingredients.
Variations
- Add some vegan yogurt to make it lighter and extra creamy.
- Blend in ½ teaspoon of ground cumin and a pinch of sumac for warm, earthy notes.
- Vary the herbs. Use only one herb from the recipe or mix and match with other herbs like basil.
How To Make Lemon Herb Tahini Sauce
For those who like pics, here is the process. See the recipe card for any missing directions.
One and Only Step: Mix all the ingredients in a bullet or bowl except for a small portion of the dill, which you’ll add later for a garnish. Start with three to four tablespoons of water, stirring until smooth, then add more as needed to reach your desired consistency.
Top Tip
If using a blender and want some herbs to remain visible, set a portion aside and stir them in after blending. Alternatively, blend everything except the herbs first, then add them and blend briefly until just combined.
I like the tahini sauce to be pourable yet clingy - thick enough to coat the back of a spoon but loose enough to drizzle smoothly over salads, bowls, or wraps. Adjust the water to tweak the consistency for salads or dipping.
How To Use Tahini Sauce
- Drizzle on roasted veggies (carrots, sweet potatoes, roasted Brussels sprouts).
- Toss it over bowls or grains like Bulgur Pilaf or Arabic Rice With Vermicelli.
- Spread on sandwiches, wraps, or burgers.
- Dip pita, falafel, tofu bites, or raw veggies into it.
- Mix with cooked quinoa, lentils, or chickpeas for a flavor boost.
Recipe FAQS
Much of the flavor comes from the tahini, so it has a nutty creaminess from the tahini balanced by zesty lemon and fragrant herbs. This gives you a tangy, savory sauce that’s both rich and refreshingly light. It’s like a garden-fresh drizzle with a smooth, slightly earthy backbone.
It stays fresh in an airtight container in the fridge for up to a week. The flavors actually deepen over time, making it even better the next day. If it hardens in the refrigerator, microwave for a few seconds and shake/stir well before using.
Yes. Freeze in an ice cube tray for easy portioning. Once frozen, transfer cubes to a sealed container and store for up to 3 months. Just thaw in the fridge and stir before using.
Got a minute? I'd love for you to comment and rate lemon herb tahini sauce. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Lemon Herb Tahini Sauce
Ingredients
- ½ cup tahini
- ¼ cup fresh lemon juice about 1 large lemon
- 1 tablespoon olive oil
- 1 tablespoon maple syrup or agave
- 1 clove garlic minced
- ¼ cup fresh parsley chopped
- ¼ cup fresh cilantro chopped
- 1 tablespoon fresh dill chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons water adjust for consistency
Instructions
- Whisk or Blend: In a bowl or food processor, whisk/blend tahini, lemon juice, oilive oil, maple syrup, garlic, herbs, salt, and pepper .
- Liquid: Add water starting with 2 tablespoons. Continue to add water until you reach your desired consistency.
- Adjust: Taste and adjust seasoning.
Regi Pearce says
This sauce is creamy and zesty and makes everything taste better. I drizzle it on potatoes, wraps, or roasted veggies -you really can’t go wrong. Bonus: it comes together in minutes with simple ingredients. Let me know how you use it!