Herby Green Tahini Sauce (5 Minutes!)

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Bowl of herby green tahini sauce next to lemon, parsley, and a spoonful of tahini

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!

Parsley, green onion, salt, garlic, lemon, olive oil, tahini, water, and maple syrup

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!

Blender with tahini, green onion, garlic, salt, maple syrup, and other ingredients

After a quick swirl in the blender, the sauce is vibrant, creamy, and ready for putting on…everything!

Thick, creamy green tahini sauce spilling off a spoon into a glass jar

We hope you LOVE this green tahini sauce! It’s:

& 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

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!

Drizzling green tahini sauce from a spoon onto a veggie and grain bowl

Herby Green Tahini Sauce (5 Minutes!)

Mediterranean-inspired herby tahini sauce that’s perfect for falafel, veggies, chicken, or fish. Just 5 minutes and 8 ingredients required!
Author Minimalist Baker
Overhead shot of a spoon in a bowl of herby green tahini sauce
4.84 from 12 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 (2-Tbsp servings)
Course Dip, Sauce
Cuisine Gluten-Free, Mediterranean-Inspired, Nut-Free, Vegan (optional)
Freezer Friendly No
Does it keep? 3-4 Days


  • 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


  • 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.


*Nutrition information is a rough estimate calculated with the lesser amount of maple syrup.

Nutrition (1 of 8 servings)

Serving: 1 (~2-tablespoon) serving Calories: 96 Carbohydrates: 3.7 g Protein: 1.9 g Fat: 8.8 g Saturated Fat: 1.2 g Polyunsaturated Fat: 2.7 g Monounsaturated Fat: 4.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 160 mg Potassium: 72 mg Fiber: 1.1 g Sugar: 1.2 g Vitamin A: 64 IU Vitamin C: 7.5 mg Calcium: 50 mg Iron: 1.2 mg

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Reader Interactions

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My Rating:

  1. 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!

  2. Angie Carrick says

    Could I sub cilantro for parsley? I prefer the taste more. Just wondering if that would work with the recipe! Thanks.

  3. 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!

  4. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think regular onions might make it a bit too sharp. You could probably skip them all together!

  5. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Laura!

  6. 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.

  7. 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.

  8. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  9. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!