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Green Goddess Dressing in small white bowl on plate surrounded by sliced radishes, cucumbers, and carrot

Green Goddess Tahini Dressing


  • Author: Caitlin Shoemaker
  • Prep Time: 5 Mintues
  • Cook Time: 0 Minutes
  • Total Time: 28 minute
  • Yield: ~2 cups
  • Category: Dressing
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan

Description

This Green Goddess Tahini Dressing is creamy, herby, and goes with just about anything! BONUS: It’s ready in under 5 minutes! Vegan, Gluten-Free, & Nut-Free.


Ingredients

  • 1/2 packed cup parsley
  • 1/2 cup packed mixed herbs: cilantro, mint, basil, and/or dill
  • 2 tablespoons chopped chives (or sub green onion)
  • 2 tablespoons loosely packed tarragon* (optional)
  • 1 tablespoon capers
  • 1 clove garlic
  • 3/4 cup tahini (I only use this one)
  • Juice of 1 small lemon
  • 1/4 teaspoon sea salt, plus more to taste
  • 3/41 cup filtered water, plus more if necessary (see recipe)

Instructions

  1. Process: add the parsley, herbs, chives, tarragon, capers, garlic, tahini, lemon, and salt to a food processor. Process until the herbs are finely chopped and a thick mixture remains.
  2. Thin it Out: Start by adding 3/4 cup of water to the mixture, then processing well. Depending on your tahini and desired application (dip or dressing), you may need to add more water. I recommend adding water in 2-4 tablespoon increments, until your desired consistency is reached. Season with additional salt to taste, if necessary.
  3. Serve: serve as desired; store leftovers in the fridge for up to 7 days. The dressing will thicken considerably in the fridge overnight, so you might want to add more water while making, or just whisk it in later.

Notes

  • Tarragon: tarragon is a fine, leaf-like herb that has a flavor reminiscent of basil mixed with mint and licorice. It’s normally used in green goddess dressing, but you can leave it out if you want. A good substitute would be to include a small amount of basil and mint in the recipe, or even the soft, dill-like greens of a fennel bulb if you have them.
  • Other substitutions: if you are not a fan of tahini, you can also make this recipe using 1/2 cup olive oil, plus more as desired.