Ingredients

The following ingredients have 4 Servings
  • 1/2 packed cup parsley
  • 1/2 cup packed mixed herbs: cilantro, mint, basil, and/or dill
  • 2 tablespoons chopped chives (or sub green onion)
  • 2 tablespoons loosely packed tarragon* (optional)
  • 1 tablespoon capers
  • 1 clove garlic
  • 3/4 cup tahini (I only use this one)
  • Juice of 1 small lemon
  • 1/4 teaspoon sea salt, plus more to taste
  • 3/4- 1 cup filtered water, plus more if necessary (see recipe)

Instruction

  • add the parsley, herbs, chives, tarragon, capers, garlic, tahini, lemon, and salt to a food processor. Process until the herbs are finely chopped and a thick mixture remains.
  • Start by adding 3/4 cup of water to the mixture, then processing well. Depending on your tahini and desired application (dip or dressing), you may need to add more water. I recommend adding water in 2-4 tablespoon increments, until your desired consistency is reached. Season with additional salt to taste, if necessary.
  • serve as desired; store leftovers in the fridge for up to 7 days. The dressing will thicken considerably in the fridge overnight, so you might want to add more water while making, or just whisk it in later.