I found variations of lemony tahini spread on several Levantine dishes during my travels in Israel and Jordan.
In particular, green tahini goes well with roasted cauliflower and broccoli, but makes a great base or condiment for any roasted vegetable dish—like the one shown here.
(Note: The photo shown here is my own. I'm currently working on a harissa recipe and will post it on harberdashery soon. My friend helped me in the kitchen earlier this week and we made this dish together as pictured. She asked me to post the green tahini portion of the recipe because she was craving it. I served the cauliflower with Trader Joe's Harvest Grains Blend to make it a meal.)
This recipe makes a little less than half of cup of a sauce to drizzle over vegetables (as shown), for four portions. Double the recipe for more.
- 3 tbsp. tahini paste (sesame seed paste)
(Note: I use a regular and mini Adjust-A-Cup for measuring tahini and other nut butters. This makes measuring and removal easier. Trust me.)
- 2 tbsp. lemon juice from one lemon
(Note: It is important to carefully measure to ensure the proper ratio of liquid to tahini in this recipe. The right amount of lemon helps reduce the bitterness of the tahini. I squeeze my lemons using a wooden reamer into a 5-ounce measuring glass using a small strainer to catch the seeds.)
- 1/8 tsp (or a large pinch) of kosher salt – taste and add more if needed
- 2 tbsp. water
- 1/4 cup of loosely packed parsley leaves finely chopped
Add the measured tahini, lemon juice, salt and water to a blender. (I like to use my Cuisinart Smart Stick Hand Blender.)
Blend until smooth. Then, add parsley to the tahini mixture. Blend until well mixed and the parsley is finely chopped. Store in an airtight container in the refrigerator for up to one week.
Note: This post contains affiliate links on Amazon to tools and products that I use in my kitchen to make this recipe and others. These are all products I believe in and use regularly.