Lemon Herb Tahini Dip

lemon herb tahini dip

Three words to describe this lemon herb tahini dip: fresh, creamy and zingy.

I threw it together on a whim when I had some herbs to use up and it worked so well – I ended up making it 3 times in a week!

It pairs perfectly with crispy roasted baby potatoes, which are in season between late Spring and Summer here in the UK.

So if you’re looking for a new way to level up your alfresco dining, this lemon herb tahini dip can do just that.

What You’ll Need

  • A few handfuls of fresh herbs (such as basil, flat-leaf parsley, and chives)
  • Extra virgin olive oil
  • Lemon
  • Garlic
  • Tahini
  • Water
  • Salt
  • Black Pepper

How to Make The Dip

  1. Wash the Herbs: In a colander, wash the fresh herbs and dry with a paper towel.
  2. Blitz the Herbs: In a high-powered blender or food processor, blitz up the fresh herbs into small pieces. You can add the olive oil at this stage to help with blending if needed.
  3. Blend Ingredients: Add the lemon juice, garlic cloves, tahini, water, salt, and black pepper to the blender. Blend until smooth and creamy. If your blender doesn’t achieve an ultra-smooth consistency, don’t worry – a little bit of texture can add some character to the dip!

Lemon Herb Tahini Dip Variations

  • Add a Kick: Add a pinch of chilli flakes if you enjoy a bit of heat.
  • Herb Substitutions: Feel free to experiment with different combinations of herbs based on what you have on hand or your personal preferences. Other herbs you could experiment with include:
    • Dill
    • Coriander
    • Mint
    • Wild garlic

Lemon Herb Tahini Dip Serving Suggestions

This versatile dip pairs nicely with a variety of dishes. Here are some serving suggestions:

  • Roasted Baby Potatoes: Enjoy this creamy dip alongside crispy roasted baby potatoes for a moreish side dish.
  • Fresh Vegetable Platter: Serve the dip as a centrepiece for a colourful vegetable platter, including carrots, cucumber, bell peppers and radishes.
  • Grilled Pitta Bread: Spread the dip onto warm, grilled pitta for a tasty snack or have it inside a pitta with a source of protein and veg for a more filling lunch option.
lemon herb tahini dip with roasted baby potatoes

How to Store

Whilst this dip is best served fresh, it can also be stored for later if needed.

Simply transfer the lemon herb tahini dip to an airtight container and store it in the fridge for 2-3 days.

Stir well before serving if any separation occurs.

Lemon Herb Tahini Dip

Three words to describe this lemon herb tahini dip: fresh, creamy and zingy!
Prep Time 10 minutes
Course Dressings
Servings 2

Ingredients
  

  • A few handfuls of fresh herbs (I used a 30g pack of basil and flat leaf parsley, plus some chives)
  • 2 tbsp extra virgin olive oil
  • 1 lemon, juiced
  • 3 cloves of garlic
  • 5 tbsp tahini
  • 7 tbsp water
  • 2 pinches of salt
  • 1 pinch of pepper

Instructions
 

  • In a colander, wash the fresh herbs and dry with a paper towel.
  • In a high-powered blender or food processor, blitz up the fresh herbs into small pieces. You can add the olive oil at this stage to help with blending if needed.
  • Add the rest of the ingredients and blend until smooth.

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