This creamy green tahini sauce/dressing is made with fresh herbs and spinach, with a nutty-sweet flavor that will instantly elevate nearly any meal. Try it on a vibrant Halloumi Salad or Pan-Fried Falafel. It’s also fabulous over grilled or roasted meats, vegetables and grain bowls. Medjool dates give the dressing a subtle sweetness with no added sugar. If you have a high-speed blender such as a Vitamix there’s no need to soak the dates, but if you have a regular blender, soak the dates in warm water for 15 minutes to soften (this will help them incorporate better into the dressing).
Keyword: green tahini dressing, green tahini sauce
3pitted medjool dates, soaked in warm water for 15 minutes (unless you have a high-speed blender), coarsely chopped
⅓cuplightly packed baby spinach leaves
⅓cuplightly packed fresh parsley
Salt and freshly ground black pepper
2tablespoonsextra virgin olive oil
Put all of the ingredients except for the olive oil in a blender, and season with salt and pepper. Blend on high until smooth. Add the olive oil and blend just until emulsified. Taste and season with additional salt and pepper as needed.
Do Ahead: The green tahini sauce can be refrigerated for up to 2 weeks.Tips:
Medjool dates give the sauce a balanced sweetness. If you don't have a high-speed blender, soak the dates in warm water before using. That will help them to better incorporate into the dressing.
If you prefer a thinner sauce or dressing, simply blend in a few more splashes of water.
While you can use any store-bought tahini for this sauce, I prefer brands that are creamy and not too thick. My favorite brands are: Soom, 365 Organic and Brad’s.
Find a ton of other no-cook sauces in my book, Build-a-Bowl!