Green Goddess Dressing with Tahini

Green Goddess Dressing with Tahini
from https://www.themediterraneandish.com/

Green goddess dressing is one of those classics that have seen fun variations over the years. And if you’re a fan of the delicious green sauce but want something a little bit different (and maybe even lighter), this vegan green goddess sauce with loads of fresh herbs, garlic, tahini, and lemon juice is worth a try! Tahini sauce with loads of herbs isn’t a new thing, really, it’s been around in parts of the Middle East and in Egypt for a while (we called it tahini bil bakdonis, or parsley tahini sauce). This tahini green goddess dressing is a riff of that, except I use a variety of herbs. I use parsley, cilantro, and dill, but mint, basil, and tarragon would all be delicious options!

You’ll need anywhere from 1/4 to 1 cup of water, depending on what consistency you want the green goddess dressing to be. Add a little water at a time until you reach your desired consistency. If you plan to use this as a salad dressing, you’ll want it to be runny so you can drizzle it. But otherwise, you can keep it more thick and creamy to use more as a dip.

For a spicy vegan green goddess dressing, slice up a couple of jalapenos into rounds and toss them into the food processor with the herbs and other ingredients.

Typically, green goddess dressing calls for anchovy fillets. On top of not being vegan-friendly, I know anchovies can be polarizing. The solution? Capers! If you like them, capers will add a briny flavor while keeping this recipe plant-based.

Green goddess salad dressing over your favorite fresh salad is amazing! It’s also great as a dip on a crudités platter, or drizzled over grilled meat and fish (great on lamb and salmon kebabs, for example). Use it on lettuce wraps or with your dinner bowls. I particularly love it on top of easy shrimp bowls.

1 1/2 cups packed fresh parsley, leaves and tender stems
1 1/2 cups packed fresh cilantro or basil, leaves and tender stems
1/2 cup packed fresh dill, or 1 to 2 teaspoons dry dill weed
1 green onion, trimmed, white and green parts, chopped
2 garlic cloves
Kosher salt
Red pepper flakes, optional
1/2 cup tahini
2 lemons, juice of
Water, 1/4 to 1 cup
Variation
Add 1 to 2 jalapeno peppers, sliced into rounds (for a hot vegan green goddess dressing)

Add the fresh herbs, dried dill weed, green onion, and garlic to the bowl of a large food processor fitted with a blade. (If making the hot version, add the jalapenos here as well). Season with a big pinch of kosher salt and red pepper flakes. Close the lid and run the processor to finely chop the herbs.

Add the tahini and lemon juice. Close the lid and run the processor again until well-combined. Stop and scrape the sides down. The mixture will be thick at this point.

Run the processor again, this time, drizzle water through the top opening. You will need anywhere from 1/4 cup of water to 1 cup of water until the mixture turns creamy and runny to your liking (I wanted mine more like a dressing, so I used about 3/4 cup of water).

Taste and adjust seasoning to your liking. Use or transfer the green goddess dressing to a 12-ounce mason jar and cover tightly. Store in the fridge for up to 5 days.

It will keep in the refrigerator for up to 5 days.

Makes 1 1/2 cups of green tahini sauce, or enough to fill a 12-ounce Mason jar.

Nutrition
Calories: 34.7kcal Carbohydrates: 2.4g Protein: 1.2g Fat: 2.7g Saturated Fat: 0.4g Polyunsaturated Fat: 1.2g Monounsaturated Fat: 1g Sodium: 5.2mg Potassium: 71mg Fiber: 0.7g Sugar: 0.3g Vitamin A: 469.3IU Vitamin C: 11.2mg Calcium: 18.1mg Iron: 0.6mg