Green Tahini Recipe

Combine tahini and aquafaba

In a medium mixing bowl or the bowl of a food processor, whisk together 1 cup tahini and 1 cup aquafaba until the mixture becomes smooth and slightly lighter in color and texture (about 1–2 minutes). The aquafaba will help thin the tahini and create a creamy, airy base.

Add citrus and seasonings

Add 3 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon salt, 1 teaspoon ground cumin, and 1/2 teaspoon black pepper to the tahini-aquafaba mixture. Mix or pulse until fully incorporated. Taste for seasoning and adjust salt or lemon as needed. The base should be loose but still creamy; it will thicken slightly after chilling.

Prepare herbs and aromatics

Roughly chop 2 cups packed cilantro, 1/2 cup parsley, and 1/4 cup mint (if using) to make them easier to blend. Peel 2 garlic cloves and halve 1/2 green jalapeño (remove seeds if you prefer milder heat). Zest 1 teaspoon lemon zest.

Blend into base

Add the chopped herbs, garlic, jalapeño, and lemon zest to the tahini mixture. Using a blender, food processor, or immersion blender, puree on medium-high until the herbs are fully incorporated and the dip is a smooth, vibrant green (about 30–60 seconds in a high-speed blender or 1–2 minutes in a food processor). Scrape down the sides as needed. If the mixture is too thick for your blender, add 1–2 tablespoons aquafaba or water, one tablespoon at a time, until it reaches desired consistency.

Adjust seasoning and texture

Taste the dip and adjust: add more salt (up to 1/4 teaspoon increments), additional lemon juice for brightness, or a splash more olive oil for silkiness. If you prefer a brighter herb flavor, add another handful of cilantro and pulse briefly.

Transfer the green tahini to a serving bowl. Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle with 1/4 teaspoon smoked paprika or Aleppo pepper if using, scatter 1 tablespoon fresh cilantro leaves, and finish with 1 teaspoon toasted sesame seeds. Chill for at least 15 minutes if you want the flavors to meld further, or serve immediately at room temperature.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The mixture may thicken in the fridge; stir in 1–2 tablespoons aquafaba or water and bring to room temperature before serving.