This herbed tahini spread is the easiest spread to make and use on all the things this summer!
I’ll be sharing with you a recipe tomorrow where I slathered this on as a base for a travel-friendly wrap.
I treat this herbed tahini spread like mayo but the best part of this is that it doesn’t require immediate refrigeration so you can use this spread for sandwiches or wraps on days that you know your lunch may be sitting out at room temperature for a little bit.
I’ve also used the herbed tahini spread as a dip for carrots or cucumbers.
Kind of like hummus but an alternative.
I also used tarragon in this herbed tahini spread and if there’s any herb out there that I think is underrated and not used enough, it has got to be tarragon.
To me, it has a subtle citrus flavor and it doesn’t overpower your dish.
It just brightens it up when you need that little oomph.
Sometimes fresh lemon can be too much but tarragon is (in my opinion) its less loud and less aggressive sister.
My herbed tahini spread came out on the thicker side because if you process it enough and the processor heats up the tahini, it gets it slightly thicker.
If you want it to be more on the liquid side, don’t process it as much to the point that the food processor would heat it up.
Other dips and spreads that you may like:
Herbed Tahini Spread
- 1 cup prepared tahini
- Handful fresh tarragon leaves
- Handful fresh parsley leaves
- 3 tablespoons finely chopped chives
- 1 teaspoon fresh lemon juice
- 1 clove of garlic
- Salt and pepper, to taste
- Additional olive oil to thin out, if needed
- Process all ingredients in the food processor until smooth and desired consistency.
- Store in a mason jar in the refrigerator for up to 7 days.