Tahini is an excellent building block for dairy-free creamy sauces and dressings; we love blending it with herbs and chili for a spicy bright dressing that works well on study greens like Baby Kale or roasted vegetables.
Dips & Dressings
Bowery’s Spicy Herby Green Tahini Sauce
Prep: 20-30 minutes Serves 4
Made for Bowery By
Rick Martinez is a James Beard Award nominee, future cookbook author and contributing food editor to Bon Appétit, New York Times and Food Network with a deep love of Mexican culture and cuisine. Rick lives in New York but is currently in Mexico researching regional food for his upcoming book, Siete Platos.
Featured Bowery Ingredients
- 1 teaspoon finely grated lemon zest
- ¼ cup lemon juice
- 1 seeded jalapeño
- 2 garlic cloves, crushed
- 3/4 cups Bowery Cilantro, packed, leaves and tender stems
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons tahini
- Puree ¼ cup lemon juice, zest, jalapeno, garlic, cilantro, 2 tablespoons oil, and ¼ cup cold water in a blender on high speed until smooth and very green. Add tahini and puree until smooth; season generously with salt.