This delicious tahini spread can be used in sandwiches and pitas, or for dipping vegetables. It’s incredibly versatile and delicious. The main flavors are lemon and garlic, along with the nutty taste of tahini.
I came across this spread when I just started eating a plant-based diet. I purchased it at the store and fell in love immediately. I used it on everything I ate for awhile! Dipped vegetables, used it in pita sandwiches, and then I discovered spreading it on top of potatoes. See an excellent way to enjoy it, pictured below!
Perhaps my favorite feature of this dip is how incredibly easy it is to make. Add all of the ingredients to a food processor, a quick blend, and you’re done.
Lemon Parsley Tahini Spread
Ingredients
- 1/2 cup tahini
- 5 Tbsp water
- 1/4 cup white vinegar
- 3 Tbsp lemon juice
- 3 Tbsp parsley fresh, chopped
- 2 Tbsp garlic minced
- 1/4 tsp sea salt
- 1/8 tsp pepper
Instructions
- Combine all ingredients in a food processor and blend until smooth.
- When you finish processing, the spread should be thick so it is spreadable, but you can add water to change the consistency if more of a dip is desired.
Notes
Turn this spread into a dressing
Not only is this recipe good for spreads, but you can easily change it into a salad dressing. To do so, simply add more water, and a bit of additional lemon juice and vinegar to the food processor until it’s thinned out a bit more so it can be drizzled on a salad.
Lower fat
If you want to make this spread into a lower fat condiment, then you can substitute half or all of the tahini with cooked white beans.
Post added to Saucy Saturday blog hop, found via host Midlife Croissant. Check them out!
This is a really great sauce! Yeah I like it in bowls, and sometimes thin it for a salad. Thank you!
[…] lemon parsley tahini spread is my favorite on top of […]
[…] usually add my staple lemon parsley tahini spread (recipe here). I always have this dip on hand, and add it to many vegetable sandwiches I make. It’s tangy […]