📝 About This Recipe
This velvety, garden-fresh sauce is a modern Middle Eastern masterpiece that balances the nutty richness of toasted sesame with a bright, herbaceous punch. It features a triple-threat of fresh parsley, cilantro, and mint, blended into a creamy emulsion that is as visually stunning as it is delicious. Perfect for drizzling over roasted vegetables or using as a sophisticated dip, this dressing is the ultimate secret weapon for elevating any meal with its zingy, nutrient-dense profile.
🥗 Ingredients
The Creamy Base
- 1/2 cup High-quality Tahini (well-stirred, preferably Ethiopian origin)
- 1/3 cup Ice-cold Water (plus more to reach desired consistency)
- 2 tablespoons Extra Virgin Olive Oil (fruity and mild)
The Green Aromatics
- 1 cup Fresh Italian Flat-Leaf Parsley (packed, tender stems included)
- 1/2 cup Fresh Cilantro (packed)
- 1/4 cup Fresh Mint Leaves (stems removed)
- 2 pieces Green Onions (white and light green parts only, roughly chopped)
Acid and Seasoning
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 2 pieces Garlic Cloves (peeled and smashed)
- 1 teaspoon Maple Syrup or Honey (to balance the bitterness of tahini)
- 1/2 teaspoon Ground Cumin (toasted for maximum flavor)
- 3/4 teaspoon Kosher Salt (or more to taste)
- 1/4 teaspoon Aleppo Pepper or Red Chili Flakes (optional, for a subtle back-end heat)
👨🍳 Instructions
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1
Begin by thoroughly washing your parsley, cilantro, and mint in cold water; spin them dry completely to ensure the dressing doesn't become watery.
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2
In a high-speed blender or food processor, combine the smashed garlic cloves, lemon juice, and kosher salt. Pulse a few times and let sit for 2 minutes to mellow the raw garlic bite.
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3
Add the well-stirred tahini to the blender. It is important that the tahini is smooth and not separated at the bottom of the jar.
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4
Add the maple syrup, ground cumin, and the optional Aleppo pepper to the mixture.
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5
Add the roughly chopped green onions and the fresh herbs (parsley, cilantro, and mint) into the blender container.
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6
Pour in the extra virgin olive oil, which will help create a stable emulsion and add a silky mouthfeel.
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7
Secure the lid and blend on medium speed. The mixture will initially look thick and chunky; this is normal.
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8
While the blender is running on low, slowly drizzle in the ice-cold water. The cold temperature helps keep the herbs vibrant green and creates a fluffier texture.
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9
Increase the speed to high and blend for 45-60 seconds until the dressing is completely smooth and has turned a brilliant, uniform emerald green.
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10
Stop the blender and scrape down the sides with a rubber spatula to ensure no herb fragments remain.
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11
Taste the dressing. It should be bright, nutty, and savory. Adjust with more lemon juice for acidity or a pinch of salt if needed.
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12
If the dressing is too thick for your preference, add more ice water one tablespoon at a time until it reaches a 'drizzlable' consistency.
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13
Transfer the dressing to a glass jar. You can serve it immediately, but the flavors develop beautifully if chilled for 30 minutes.
💡 Chef's Tips
Always use ice-cold water when blending tahini; it prevents the oils from seizing and results in a much lighter, whiter, and fluffier emulsion. If your tahini is particularly bitter, don't skip the small amount of sweetener; it rounds out the flavor profile without making the sauce sweet. For the brightest green color, blanch the herbs in boiling water for 5 seconds and shock in ice water before blending, though fresh works perfectly for daily use. Store leftovers in an airtight glass jar for up to 5 days; the color may dull slightly over time due to the acid, but the flavor will remain excellent. Avoid using the woody stems of the mint, as they can introduce a soapy or bitter flavor to the final sauce.
🍽️ Serving Suggestions
Drizzle generously over roasted cauliflower or charred sweet potatoes for a stunning side dish. Use as a vibrant dip for warm pita bread, crisp radishes, and sliced Persian cucumbers. Thin it out slightly more to use as a refreshing dressing for a Mediterranean grain bowl with quinoa and chickpeas. Pair it as a cooling sauce alongside spicy grilled lamb kebabs or za'atar-rubbed chicken. Serve as a sophisticated alternative to mayo in a chickpea 'tuna' salad or a turkey wrap.