A 5-minute, super versatile lemon herb tahini yogurt sauce. This can be used as a quick dip, dressing, or even sauce- made up of just five ingredients- for tons of uses! Plus, this dip is naturally gluten-free and can be made dairy-free and/or vegan!
Chop the parsley and finely chopping or grating/mincing the garlic.
Add all of the ingredients to a bowl and mix well to thoroughly combine.
Taste the sauce and adjust any of the seasonings, to taste- i.e. more salt, acidity, etc. The tahini sauce is ready to use immediately. If you plan to serve in the bowl then feel free to garnish it as you would hummus; with pine nuts, a drizzle of oil, pomegranate seeds, a sprinkle of spice, or sesame seeds, etc.
How To Store:
Keep any leftover lemon herb tahini sauce in an airtight container in the fridge for up to a week. If it separates at all, give the container a shake/ stir it, and it's ready to go!
To use as a salad dressing, then you can keep or omit the yogurt and then thin the mixture with a little water, milk, or plant-based milk (i.e., almond milk or Homemade Soy milk, etc.). Either way, this lemon, herb, tahini dressing is packed with flavor!
You can add in a spoonful or two of extra virgin olive oil to the tahini sauce for a super silky smooth mouthfeel.
To add spice, you could drizzle with chili oil before serving or a little cayenne/chili powder.
Experiment with different herb and spice combinations/additions. Za'atar, smoked paprika, chili pepper, basil, mint, chives, oregano, spring onions would all work. Also, wholegrain mustard will add extra zing and pops of flavor with every bite.
You could also add finely chopped veggies to the lemon tahini sauce - similar to tzatziki and Borani. Options include cucumber, red peppers, grated carrot, spinach, olives, beets, etc.
Feel free to adjust the amounts of garlic, herb, and acidity to your taste!
If you accidentally add too much acidity (it happens!), you can balance this with a little sweetener such as maple syrup (vegan) or honey.
You can make a beautifully green-colored lemon herb tahini mixture by blending the sauce ingredients. Alternatively, for a pink version, you can add a little chopped beetroot to the sauce and omit the herbs from the blender, then fold them in after.
For a super-thick tahini yogurt sauce, you can drain your yogurt overnight in a cheesecloth/nut milk bag to thicken it. If using homemade yogurt, then you can do this during the draining phase and just leave it for longer. OR use Homemade Labneh (which uses that method) and is a thick, cream-cheese like consistency.