There’s a (not-so-secret) secret that can take an average plate of veggies to the next level. Want in? It’s sauce! The secret sauce, if you will. We’re BIG fans of all kinds of sauces because they add flavor and pizzazz with minimal effort, and this herby, garlicky green tahini sauce does just that!
Just 5 minutes and 8 ingredients required for this Mediterranean-inspired condiment, friends. Let’s get saucy!
How to Make Tahini Sauce
The creamy base of this green tahini sauce starts with water, olive oil, lemon juice, a touch of maple syrup or honey, and of course tahini! You can learn about the origin of tahini and how to make it here.
Garlic, green onion, and parsley are the fresh, herby trio that make this sauce a gorgeous green color. And don’t forget the salt to bring all the flavors together!
After a quick swirl in the blender, the sauce is vibrant, creamy, and ready for putting on…everything!
We hope you LOVE this green tahini sauce! It’s:
Bright
Herby
Garlicky
Savory
Vibrant
& SO versatile!
It goes well with everything from roasted or grilled veggies to falafel, chicken, fish, and grain bowls. And we can’t promise you won’t be tempted to just dip a spoon straight into the blender and enjoy.
More Herby Green Sauces
- Magic Green Sauce (10 Minutes!)
- Easy Green Goddess Dressing (Plant-Based!)
- Easy Mint Chutney (5 Minutes!)
- Super Green Vegan Kale Pesto
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Herby Green Tahini Sauce (5 Minutes!)
Ingredients
- 1/3 cup tahini (find our store-bought tahini review here)
- 1/2 cup loosely packed fresh parsley
- 1/4-1/3 cup water
- 3 Tbsp lemon juice
- 2 Tbsp olive oil
- 1-2 tsp maple syrup (or honey if not vegan)
- 1/2 tsp sea salt
- 1 large clove garlic, peeled and smashed
- 1 stalk green onion, ends trimmed and cut into 1-inch pieces
Instructions
- Add all ingredients to a high-speed blender (starting with the lesser amount of water) and blend until smooth, scraping down the sides as needed.
- Taste and adjust, adding more lemon juice for brightness, maple syrup or honey for sweetness, or garlic for spiciness and zing. You can also add more water 1 tablespoon at a time to reach your desired consistency.
- Enjoy with veggies, falafel, chicken, fish, or on grain bowls. Store leftover sauce in a sealed container in the refrigerator for up to 3-4 days. Not freezer friendly.
A says
How did your sauce come out so vibrant green? I used all the same ingredients, fresh parsley, I even tried adding some extra, and my sauce is the palest green.
Hmm, maybe type of parsley (we used Italian) or how it was grown (how vibrant in color) or how loosely packed it was measured?
Richard Edwards says
Can I substitute balsamic vinegar or apple cider vinegar for the red wine vinegar?
Hi Richard, this recipe doesn’t have vinegar in it. Is it possible you meant to comment on a different recipe?
richard lewis says
Sorry, I mean this recipe: https://minimalistbaker.com/easy-three-bean-salad/#wprm-recipe-container-110452
Ah, got it! We do prefer red wine vinegar in this recipe. Those other two will be sweeter and contribute a different flavor, but they can work in a pinch. We would suggest starting with less so the flavor isn’t overpowering. You might also want less maple syrup. Adjust to taste! Hope that helps!
Gamze says
I put a little too much tahini, but it’s still perfect. An incredible sauce recipe, thanks.
We’re so glad you enjoyed it, Gamze. Thank you for sharing! xo
Ellie says
This is one DELICIOUS sauce — thank you for creating and sharing this recipe. I will be evangelizing this sauce to family, friends, and strangers.
I left out the maple syrup and added a touch more lemon juice; I love it so much!
We’re so glad you love the recipe, Ellie. Thank you for letting us know! xoxo
Angie Carrick says
Could I sub cilantro for parsley? I prefer the taste more. Just wondering if that would work with the recipe! Thanks.
That should work!
Katie Sullivan says
Made this to go with the Chickpea veggie bowl, and oh my goodness! I didn’t have quite enough parsley, but it was still so tasty, and a perfect complement to the bowl. It’s also quite fantastic all by itself. I am currently dipping carrots into it for my lunch!
We’re so glad you enjoy it, Katie! Thank you for the lovely review! xo
AS says
Hi, thanks so much for sharing this recipe! Would regular onions do instead of green onions? Or could we just skip onions altogether?
We think regular onions might make it a bit too sharp. You could probably skip them all together!
Lindy says
nothing super special/wow but a nice addition to my quinoa, lentil, & roasted veggie bowl!
We’re so glad you enjoyed it, Lindy! Thanks so much for sharing! xo
Tata says
This is my favorite souse now! Sooooo good <3 Thank you for the recipe.
We’re so glad you’re enjoying it, Tata. Thank you for sharing! xo
Laura Cottril says
I was making a “Bowl” with roasted sweet potatoes, sausage and mushrooms when I remembered your green sauce recipe! I didn’t have parsley, but I went out to the garden and found kale, arugula and chard to use instead. The recipe was SUPER easy and took the dinner to the next level! It was amazing.
For breakfast I used leftover sweet potatoes, avocado and poached eggs and added the Green Sauce on top! SO GOOD!!! Thank you! Your recipes are always so yummy!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Laura!
Naomi Appel says
Super delicious!
We’re so glad you enjoyed it, Naomi! Thanks so much for sharing! xo
Ruth says
OMG, this is so good! I didn’t have green onion on hand & it still tasted fabulous! I made it as a dipping sauce for my homemade samosas. A great complement.
We’re so glad you enjoyed it, Ruth! Thanks so much for sharing! xo
Janet says
I made this dressing today as it sounded delicious ….. and it is! I didn’t have any fresh herbs so I used frozen coriander – and I also used frozen spring onions (it always pays to have these things chopped and in your freezer for times like this, and avoids waste). This dressing really is amazing – thanks for the recipe.
We’re so glad you enjoyed it, Janet. Thanks so much for the lovely review! xo
Janae Stephens says
Love this sauce! Easy to make. I subbed chives from the garden for the scallion, and it came out fabulous. Had it on top of the roasted, veggie and garbanzo bean bowl.
We’re so glad you enjoyed it, Jenae. Thanks so much for the lovely review! xo
Cat says
Would adding more fresh herbs (cilantro, mint, &/or dill) improve it or would it be too much going on?
You could add a little of one of those herbs! We would suggest limiting it to two different herbs total as it can have a lot going on flavor wise!
Maia Reim says
This sauce is delicious. I seasoned it with twice as much garlic, added some siracha sauce and also a bit more salt. I poured it over roasted vegetables that included peppers, zucchini, mushrooms, onions, chickpeas, and spaghetti squash with a base of quinoa and brown rice.
Very enjoyable and easy meal.
We’re so glad you enjoyed it, Maia. Thanks for sharing! xo
Yvonne says
Question:
Have you tried this without adding the olive oil? and, if so, did it work?
Thank you,
Yvonne
Hi Yvonne, we haven’t tried it, but we think it should work. You may need to add a little water to thin it out!
Shweta Gadhia says
I loved this sauce! It was perfect with my salad. Thank you!
We’re so glad you enjoyed it, Shweta. Thanks so much for the lovely review! xo
Tiggywinkle says
I would like to try this, but have an allergy to raw onion, so will have to leave that out.
Let us know how it goes!
Joanne says
This looks fabulous! Tomorrow, it will be part of dinner. Thanks!
We hope you enjoy, Joanne!