| Level: | Easy |
| Total: | 5 min |
| Active: | 5 min |
| Yield: | about 1/2 cup |
Ingredients
- 1/4 cup tahini
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons minced fresh parsley
- 1 teaspoon honey
- Kosher salt and freshly cracked black pepper
Instructions
- In a medium bowl, whisk together the tahini, olive oil, lemon juice, parsley and honey. Season with salt and pepper. If necessary, thin with a few teaspoons of water to achieve the desired consistency.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 216 |
| Total Fat | 22 g |
| Saturated Fat | 3 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 90 mg |
Reviews
Yep, I made this sauce. Yep, I like it a lot nice and nutty suprisingly different. Now what all can I use it on? I added about a half teaspoon extra lemon juice which was the remainder from a medium sized lemon that I had squeezed for this recipe. Then I added about another teasooon of honey to balance the lemon. I used it for a dressing on some popcorn shrimp for my Mom. She loved it! I also used tahini that I made myself.
Different and fabulous! Had this dip with lettuce leaves. Absolutely wonderful! So glad to have something different and flavorful. Perfect late night snack.
This is fantastic! I used with sliced, pita, over veggies and seedy crackers. Love it!
Absolutely great! Can’t wait to share it with my vegan family members. I didn’t have fresh lemon so I used the bottle and was a little short on the good oil so used regular olive oil, also don’t like parsley so used cilantro. It was still great. I bet it would be even better with all the right stuff!
What a great idea to add the honey. Just the right amount of everything! With the lemon juice, honey, tahini! Wow! What a chef
So yummy!