It’s hard to decide which part of this sauce is more alluring… the color or the taste.
Unlike tahini, hummus has risen in popularity in the US so much that it’s now a multi-billion dollar industry. Tahini is available as it ever was, but it has never quite enjoyed the same level of popularity here.
On the other hand, having lived in the Middle East, it’s equally hard for me to imagine eating falafel, schwarma, sabich, kebab, and many other Middle Eastern delicacies without tahini. It is applied liberally to all of it and really rounds out the flavor. What’s more, it is all natural, vegan, and nutritious.
This tahini is not the thick glob in a jar you typically find in stores in the US, but that is the basis. That is simply a paste of pure ground sesame seeds. When I am talking about tahini here, I’m really referring to a creamy sauce (or dressing) made by adding wet components like lemon juice and icewater.
I think it’s still somewhat uncommon for Americans to have had the absolute joy of this prepared tahini, and yet even less likely would be experiencing it in a different color (such as green from parsley or pink from beet). But besides creating a beautiful color, the flavor is even more pronounced and nuanced.
Well if you’ve never had this type of tahini, that can all change today. This incredibly easy recipe will give you delicious, creamy, fresh tasting green tahini in minutes!
This recipe will yield about 1 cup of tahini.
You will need:
- Citrus hand press
- Garlic press, or knife & cutting board
- Measuring cups & spoons
- Small blender or food processor (I love this one for small jobs)
- Rubber scraper spatula
- Optional: bottling funnel and squeeze bottle for serving
Ingredients:
- 1/2 cup pure tahini paste
- Juice of 1 lemon + more to desired consistency
- 1 clove garlic, chopped or minced
- 1/2 bunch parsley, stems removed & chopped (25-30g net wt.)
- 6 TBSP icewater
- 1/2 tsp extra-virgin olive oil
- 1/2 tsp salt
Directions:
1.) Combine the lemon juice, garlic, and olive oil in the blender/processor and pulse for 30 seconds.
2.) Add the tahini paste and salt and blend for 30 seconds. Scrape down the sides with the scraper spatula and blend another 30 seconds.
3.) Add the chopped parsley and blend for 30 seconds. Scrape down the sides and add the ice water. Blend for one minute (or until extremely smooth and well blended).
Notes: For a runnier version that will flow down your food, add an additional 1 TBSP of lemon juice and an additional 1 TBSP of icewater, and blend for another 30 seconds. Be advised that tahini paste is primarily fats and, like many oils, will solidify when refrigerated. If you want it to be looser, let it come to room temperature before using.
