Serve green goddess tahini as a dip or sauce! This delicious vegan dip goes well with crudités, crackers, or pita wedges. Green goddess tahini enhances simple vegetables and any meal.
– 4 medium-to-large cloves garlic, pressed or minced – ¼ cup lemon juice – ½ cup tahini – 1 cup lightly packed fresh herbs (tender stems are fine): use cilantro, parsley, basil, dill and/or mint – Optional: Up to 2 tablespoons fresh tarragon leave – ½ teaspoon fine salt – Pinch of ground cumin – 5 to 6 tablespoons ice-cold water
Add the garlic and lemon juice to a medium-sized bowl. Set the bowl aside for 10 minutes so that the garlic can flavour the lemon juice.
Pour the mix into the food processor bowl through a fine-mesh sieve. With a spatula, press the garlic solids to get as much liquid out as you can. Get rid of the garlic.
Put the herbs, salt, cumin, and tahini into the food processor. Scrape the sides and bottom of the food processor as needed to make sure the herbs are mixed in well.
While running the food processor, add 2 tablespoons of water at a time, scraping the sides and bottom. A creamy green sauce should result after 5–6 tablespoons. Cooling thickens it.
It's possible to make the sauce runnier by adding more water. Add more lemon if you want more tang, or add another pinch of salt if you want more flavour overall.
Let's eat your tahini sauce! You can keep leftovers for up to a week in the fridge if you cover them. If the tahini gets too thick over time, add more cold water and mix it in.