This healthy, vegan and gluten-free Green Tahini Sauce is perfect for topping Buddha bowls, chicken, or fish, and it also makes a creamy, flavorful dip for raw veggies.
Trader Joe’s Green Tahini Sauce used to be one of those pantry shortcuts I relied on, but when it disappeared from my local store I decided to recreate it at home. The great news is this bright, herb-forward tahini sauce is fast and easy to make in a blender or food processor, and it comes together in about 10 minutes.
The base of the sauce is tahini, which gives it a rich, nutty creaminess. Fresh herbs—primarily Italian parsley and cilantro—add vibrant color and a clean, herbaceous flavor. Lemon juice brightens everything, garlic gives it a little bite, and a touch of cumin and sea salt round out the profile. A bit of olive oil and water thin the tahini to a pourable consistency ideal for drizzling or dipping.
This sauce is incredibly versatile. Use it as a dressing for a grilled veggie green Buddha bowl, spoon it over roasted chicken or salmon, or serve it as an appetizer dip with carrots, celery, cucumber, or pita chips. It keeps well in the refrigerator and develops even more flavor after a few hours, making it useful for meal prep and weekly meal planning.
Green Tahini Sauce Ingredients
- 1 cup tahini
- ¾ cup Italian parsley
- ¼ cup cilantro
- 4 green onions
- ¼ cup lemon juice
- ¼ cup olive oil
- 2 cloves garlic, crushed
- ½ tsp sea salt
- ½ tsp ground cumin
- ½ cup water (adjust for desired consistency)
Green Tahini Sauce Instructions
1. Add all ingredients to a blender or food processor.
2. Puree until the sauce is smooth and creamy. If it’s too thick, add a few tablespoons of water at a time until you reach the desired consistency.
3. Chill until ready to serve. The sauce tastes great right away but becomes even more cohesive after sitting in the fridge for 30–60 minutes.
Tips and Variations
- Adjust texture: For a thinner dressing, increase the water or lemon juice by a tablespoon or two. For a thicker dip, reduce the water or add a bit more tahini.
- Herb swaps: If you prefer, replace cilantro with more parsley or add a small handful of spinach or arugula for extra color without overpowering the flavor.
- Make it spicy: Add a pinch of red pepper flakes, a dash of hot sauce, or a small jalapeño to the blender for heat.
- Acidity options: Swap some or all of the lemon juice for lime juice for a brighter, slightly different citrus note.
- Nut-free option: If tahini isn’t available, try sunflower seed butter for a nut-free alternative—expect a slight difference in flavor and texture.
Storage
Store the sauce in an airtight container in the refrigerator for up to one week. Give it a good stir before using, since separation can occur. If it thickens in the fridge, stir in a little water or lemon juice to loosen it.
Serving Suggestions
Drizzle this green tahini over grain bowls, roasted vegetables, grilled meats, or fish. Use it as a dip for raw veggies at parties or as a spread for sandwiches and wraps. It’s also excellent served alongside falafel, grilled shrimp, or over sliced roasted potatoes.
Notes
The tahini’s natural nuttiness and the fresh herbs create a balanced sauce that’s both lively and comforting. It’s vegan and gluten-free by nature and can be adapted to various diets with simple ingredient swaps.
Recipe Details
Yield: About 4 cups sauce
Prep Time: 10 minutes
Total Time: 10 minutes
Author: Whitney Bond
Nutrition Facts (per serving)
Calories: 489 kcal | Carbohydrates: 16 g | Protein: 11 g | Fat: 46 g | Saturated Fat: 6 g | Sodium: 323 mg | Potassium: 387 mg | Fiber: 4 g | Sugar: 1 g | Vitamin A: 1175 mg | Vitamin C: 26 mg | Calcium: 111 mg | Iron: 4 mg
I’ve been snacking on this with baby carrots and celery since I made it—fresh, nutritious, and full of flavor. Try it the next time you want a healthy sauce that elevates simple meals and snacks alike.
