Lemon Herb Tahini Recipe

Dressing

1. 1

   Prepare tahini base

   If your tahini oil has separated, stir it thoroughly before measuring. Spoon 1 cup of well-stirred tahini into a medium mixing bowl.

2. 2

   Add lemon and honey

   Add 1/4 cup fresh lemon juice and 2 tablespoons honey to the tahini. The acidity will thicken the tahini initially — this is normal.

3. 3

   Thin and emulsify

   Gradually whisk in 1/4 cup warm water and 1 tablespoon olive oil, a few tablespoons at a time, until the dressing reaches a smooth, pourable consistency. You may adjust water up to an additional 2–4 tablespoons if you prefer a thinner sauce.

4. 4

   Season and flavor

   Add 1/2 cup packed fresh cilantro, 1 minced garlic clove, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and the optional 1/4 teaspoon ground cumin. Using an immersion blender, small food processor, or a blender, process briefly (10–20 seconds) until the cilantro and garlic are fully incorporated and the sauce is bright green and smooth. If you don't have a blender, finely mince the cilantro and garlic and whisk vigorously to combine.

5. 5

   Adjust and finish

   Taste and adjust: add more lemon juice for brightness, honey for sweetness, salt for seasoning, or water to loosen. The finished dressing should be tangy, slightly sweet, herb-forward, and pourable. If refrigerating, the sauce will thicken; whisk in 1–2 tablespoons water before serving if needed.

6. 6

   Serve or store

   Transfer to a jar, garnish with the optional tablespoon chopped cilantro, and store in the refrigerator for up to 5 days. Bring to room temperature and whisk before using.