Tahini Green Goddess
This vibrant, flavorful dressing is the perfect addition to your spring recipe repertoire! We created a vegan twist on the classic green goddess dressing, which uses our creamy tahini in place of mayo, for a richer, nuttier flavor! It's delicious on greens, as a dip for crudité or even a green sauce to serve with protein or roasted veg!
½ c Seed + Mill Organic Tahini
Juice of 1 lemon
¼ c cold water
2 tbsp apple cider or white wine vinegar
1 large bunch fresh herbs (any combination of parsley, chives, mint, basil, dill or cilantro)
1 shallot, chopped
1 clove garlic
1 tsp honey, hot honey, or maple syrup
Salt & pepper, to taste
1 tsp black sesame seeds, optional garnish
- Combine all ingredients in a food processor or blender and blend until smooth. Season to taste with salt and pepper.
- If sauce is too thick, add water. If it's too thin, add tahini. If it's not green enough, add more herbs, stems and all! The more, the merrier!
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!