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–+ servings
Lemon herb tahini sauce dripping off of a spoon.
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5 from 1 vote

Lemon Herb Tahini Sauce

Make Cava's Lemon herb tahini sauce at home with this copycat recipe. This creamy sauce is made with lemon, cilantro, garlic, and tahini. Try it on top of falafel, wrap sandwiches, and salads.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: All Day
Cuisine: Mediterranean
Diet:
Servings: 8 ounces
Calories: 91kcal
Author: Ruth Grindeland

Equipment

Ingredients

  • ½ cup tahini
  • 2 tablespoons fresh squeezed lemon
  • ¼ bunch cilantro
  • 2 cloves garlic
  • 1 pinch salt
  • ¼ cup cold water

Instructions

  • Pulse the Ingredients: In a food processor, combine the tahini, lemon juice, garlic, cilantro, and salt into a thick paste.
  • Add Water: Slowly pour in the cold water while pulsing. You can add more water for a thinner sauce. When you reach your preferred consistancy, serve and enjoy!

Notes

Tahini Tips:
  • Tahini will separate, with solids settling at the bottom and natural oils rising to the top. If this has happened, use a fork to stir and recombine the ingredients. 
  • Tahini can seize and become thick or grainy when you first mix it with water. To avoid this, use cold water and add it slowly while blending. This method helps the tahini emulsify into a smooth, creamy consistency. I use the same technique when making Lebanese hummus or tahini pasta.
Store in an air tight container in the fridge for up to one week.

Nutrition

Calories: 91kcal | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 10mg | Potassium: 78mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 28IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg