Lemon Herb Tahini is made with fresh parsley, chives, dill, garlic and pine nuts for a creamy, savory sauce you can make for dunking chicken, fish or falafel in or use as a dressing for salads or grain bowls!
In a food processor or high speed blender, blend the pine nuts, parsley, chives, dill and garlic cloves until the herbs are chopped up finely and a thick paste forms.
Add the tahini, olive oil, lemon juice, maple syrup and salt. Blend until incorporated well.
If wanting to make the consistency thinner like a dressing, add a few tablespoons water and blend until you get your desired consistency. Otherwise, it'll be a dipping sauce consistency.
Notes
If needing to swap the herbs in the recipe, try rosemary, oregano, thyme or cilantro.
I won't recommend using the squeezable herb pastes as a substitute or slightly dried herbs.
Use the sauce on meats like chicken or fish or plant-based options like for dunking tofu or falafel.
Thin the sauce into a dressing to use in salad bowls or grain bowl. The dressing works well in adding a ton of flavor and creaminess to rice, quinoa or farro.