Zesty Green Tahini Sauce for Salads, Bowls & Dips

This vibrant green tahini sauce is nutty, bright, citrusy and fresh. I make a large batch regularly to use as a dip or a dressing — it pairs with nearly any meal and is a simple way to brighten everyday dishes.

The classic Middle Eastern green tahini, inspired by baqdunsieh, gets its vivid color from flat-leaf parsley. I often add mint, cilantro and dill for extra freshness. It’s a great way to use up leftover herbs, and the resulting sauce is versatile, delicious and fast to prepare.

What is green tahini sauce?

Baqdunsieh, a traditional Middle Eastern condiment that combines flat-leaf parsley with tahini, is the base for this green tahini sauce. The flavor is a balanced mix of nutty sesame, bright lemon and aromatic fresh herbs, with a gentle kick from optional green chillies. Olive oil and water are used to achieve the consistency you want — thick for dips and spreads, thinner for dressings.

Ingredients

• Fresh green herbs: Flat-leaf parsley is traditional and provides the main green color. Mix in cilantro (coriander), mint, basil, dill or tarragon as you like. Use tender leaves and soft stems.
• Tahini: Tahini is a paste made from roasted, hulled sesame seeds with a rich, nutty flavor. Taste your tahini first — some brands can be slightly bitter. If yours is bitter, start with a smaller amount and adjust after tasting.
• Olive oil: Extra virgin olive oil adds silkiness and depth; you can use another neutral oil if preferred.
• Water: Start with a small amount and add more to thin the sauce to your desired consistency. Thicker for dips, thinner for dressings.
• Lemon juice: Fresh lemon brightens the tahini and balances its nuttiness.
• Green chillies (optional): Use jalapeño or green finger chillies for heat while keeping the sauce green. Adjust to taste.
• Garlic: Raw garlic adds pungency; reduce or omit if you prefer a milder flavor.
• Salt: Start modestly and increase after tasting. Salt brings forward the tahini’s full flavor.

How to make green tahini sauce

Use a food processor or an immersion blender for the quickest results. Combine all ingredients and blend until smooth and bright green, with small flecks of darker herbs. The whole process takes just a few minutes.

If you don’t have a blender or food processor, you can make the sauce by hand: whisk tahini, olive oil, water and lemon until smooth, then finely chop the herbs, chillies and garlic and stir them in. The color will be less uniformly green, but the flavor will still be excellent.

For a dip, keep the sauce thick. For a salad dressing, add water one tablespoon at a time until it reaches the pourable consistency you want.

Storage

Store the sauce in an airtight jar in the refrigerator for up to four days, or freeze for up to three months. If the sauce thickens in the fridge, stir in a splash of water to loosen it. If it becomes watery after thawing, whisk in a little more tahini to restore body.

Serving suggestions

This vegan, gluten-free green tahini sauce suits a wide range of diets and dishes. Here are some ideas:

• Use a thick version as a dip for crunchy crudités like cucumber sticks, bell pepper strips and asparagus, or serve with crisps and flatbreads.
• Serve as a creamy sauce alongside falafels, fritters or roasted vegetables.
• Stir the sauce through cooked grains such as bulgur or quinoa for an easy, herb-forward grain salad — a shortcut that avoids hours of parsley chopping for tabbouleh.
• Substitute it for green goddess dressing in salads or grain bowls for a nutty, herby alternative.

Make a double batch — it keeps well and makes weeknight meals feel special.

Green Tahini Sauce Recipe