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Lemon Herb Tahini Sauce

Byrecipesbyabbie
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This lemon herb tahini sauce is my go-to for when I want something fresh, tangy, and creamy all at once. It’s a silky blend of tahini, lemon juice, garlic, and fresh herbs that comes together in minutes and instantly lifts up anything it touches. I love drizzling it over roasted veggies, spooning it onto grain bowls, or even using it as a dip with warm pita. It has the rich creaminess of tahini balanced with the bright pop of lemon and the green freshness of herbs.

Top-down view of lemon herb tahini sauce in a blue-rimmed bowl with spoon, creamy texture and fresh herb garnish

Why You’ll Love This Recipe

This sauce is the kind of recipe that once you make it, you’ll keep coming back to again and again. It’s quick, it’s wholesome, and it tastes like something you’d get at a restaurant.

If you’ve ever tried the lemon herb tahini at CAVA, you’ll know what I mean. It has that same lush, garlicky flavor with a citrusy kick, but made right in your own kitchen. It’s naturally dairy-free and vegan, and depending on your brand of tahini, it can even be gluten-free. The texture is smooth and spoonable, perfect for drizzling or dipping.

And let’s talk versatility. I use this with grilled chicken, over falafel, tossed with chickpeas and cucumbers, or simply with crisp veggies. It’s that sauce that makes everything else taste better.

Ingredients & Substitutions

Flat lay of fresh tahini dressing ingredients including lemon, garlic, tahini, parsley, and salt on a white surface
If you’re new to tahini, here’s a great guide on what tahini is and how it’s made.
  • The most important ingredient here is tahini, and the quality matters. You want a smooth, pourable tahini made from roasted sesame seeds. I usually go with a Middle Eastern or Mediterranean brand, since they tend to have the creamiest consistency and nuttiest flavor.
  • Next is fresh lemon juice. Don’t use bottled here if you can help it. The brightness of real lemon is what gives the sauce its clean, zesty flavor. I also add a bit of lemon zest to make that citrus really sing.
  • Garlic is non-negotiable for me in this sauce. I grate it right into the mix so it melts into the tahini without overpowering it.
  • Then we have fresh herbs. I love using parsley and cilantro together for that green, garden-fresh flavor. You can use all parsley if you’re not into cilantro, or even try dill for a twist.
  • A little cold water is what brings it all together and gives it that velvety texture. As you whisk or blend, the sauce will look like it’s seizing up at first, but keep going. It turns silky smooth after a few seconds.
  • Finally, I season with salt, and sometimes a pinch of cumin if I want a deeper flavor.

Directions

Prepping the Ingredients

Start by juicing your lemon and zesting it. I find it easiest to zest the lemon before cutting it open. Chop your parsley and cilantro finely, and grate the garlic or crush it to a paste.

Give your tahini a good stir if it’s been sitting for a while. It tends to separate in the jar, so make sure it’s fully mixed before using.

Parsley, garlic, lemon zest, and onion in food processor bowl before blending for tahini dressing

Mixing the Sauce

In a mixing bowl, combine the tahini, lemon juice, lemon zest, garlic, salt, and a splash of cold water. Whisk slowly at first. It will get thick and lumpy before it gets smooth, which is totally normal.

Chopped parsley and garlic mixture in a food processor with olive oil for lemon tahini dressing

Keep adding cold water a tablespoon at a time, whisking in between, until the sauce loosens and becomes pourable. The consistency should be like a thick dressing.

Thick green tahini herb paste in food processor, coarse texture and visible chopped ingredients

Stir in your chopped herbs and taste. Adjust with more salt or lemon juice if needed. I sometimes add an extra splash of water if I want it thinner for drizzling.

Smooth lemon herb tahini dressing swirled in a food processor, creamy pale green color with light reflection

Final Touches

Let the sauce sit for about 10 minutes before serving if you can. The garlic will mellow slightly, and the flavors meld together beautifully. Give it one final stir, and it’s ready to go.

Side angle of lemon herb tahini dressing in blue-striped bowl with spoon dipped into creamy sauce

Mistakes to Avoid

  • Don’t use bitter tahini. If your tahini tastes harsh or chalky on its own, it’ll come through in the sauce. Choose a good-quality brand that tastes rich and smooth.
  • Don’t skip the water. It seems odd, but water is what transforms thick tahini into a creamy dressing.
  • Don’t overblend the herbs. If you’re using a blender or food processor, pulse the herbs in at the end. Overblending can turn the sauce muddy.

Variations You’ll Love

  • If you want a spicier version, add a bit of crushed red pepper or a small pinch of cayenne.
  • You can make this with basil or mint for a summer twist, or add a spoonful of Greek yogurt if you’re not keeping it vegan and want a tangier profile.
  • If you’re oil-free, this is naturally perfect for you. But if you want extra richness, a drizzle of olive oil on top adds depth.

For a light side that still packs flavor, I love serving this gravy over a batch of baked zucchini chips for a fun twist.

How I Like to Enjoy Lemon Herb Tahini Sauce

My favorite way to enjoy this is over warm grilled veggies with a side of lemon rice or tucked into a wrap with falafel, cucumbers, and tomatoes. It also works like a dream over lentil bowls or even as a creamy salad dressing with crisp romaine.

When I’m hosting, I love setting it out as part of a mezze spread with hummus, baba ghanoush, olives, and soft pita. I always serve it chilled with a glass of mint lemonade or sparkling water with lime.

Top-down view of lemon herb tahini sauce in a blue-rimmed bowl with spoon, creamy texture and fresh herb garnish

Lemon Herb Tahini Sauce

Yield: 1 Bowl
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This lemon herb tahini sauce is creamy, bright, and packed with fresh flavor. Made with tahini, lemon juice, garlic, and fresh herbs like parsley and cilantro, it comes together in just 10 minutes. I love using it on grain bowls, wraps, roasted vegetables, or as a dip. It’s naturally vegan, dairy-free, and gluten-free, it keeps beautifully in the fridge for easy meals all week.

Ingredients

  • 1/3 cup tahini (smooth and pourable)
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 small garlic clove, grated or smashed into a paste
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro (optional)
  • 1/4 teaspoon salt (or to taste)
  • 3 to 4 tablespoons cold water (adjust for texture)
  • Optional: pinch of cumin or crushed red pepper for depth or spice

Instructions

  1. In a bowl, whisk together the tahini, lemon juice, lemon zest, garlic, and salt. The mixture will thicken at first, it's totally normal.
  2. Slowly add cold water, 1 tablespoon at a time, whisking between each addition until the sauce becomes smooth and pourable.
  3. Stir in chopped herbs and taste. Adjust seasoning or lemon juice if needed.
  4. Use immediately or store in a sealed container in the fridge. Stir before serving and add water to loosen if needed.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Abbie
Cuisine: Middle Eastern Inspired

Tips for Better Results

  • Store it in an airtight container in the fridge for up to 5 days. It might thicken as it sits, so just whisk in a splash of water before using again.
  • This sauce is perfect for prepping ahead. I like making a batch on Sunday to use all week in wraps, bowls, and salads.
  • If you want the herbs to stay really green, add them fresh each time you serve instead of mixing them all in ahead.

FAQs

What are the ingredients in Lemon Herb Tahini dressing?

Most lemon herb tahini dressings are made with tahini, fresh lemon juice, garlic, salt, and herbs like parsley or cilantro. Some versions might include olive oil, cumin, or water to adjust texture.

What is in Lemon Herb Tahini at CAVA?

CAVA’s version includes tahini, lemon, garlic, and fresh herbs. Their blend tends to be very creamy with a bright lemony flavor and hints of cilantro and parsley.

What herbs go well with tahini?

Parsley and cilantro are classics, but dill, mint, and basil also pair wonderfully with tahini depending on the flavor you’re going for. I love mixing herbs for complexity.

What does Lemon Herb Tahini taste like?

It tastes creamy and nutty from the tahini, with fresh citrus brightness from the lemon, a garlicky kick, and earthy herbaceousness. It’s savory and tangy all at once.

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