Make this Cava restaurant copycat Lemon Herb Tahini Sauce at home in 5 minutes using simple ingredients. Use it over salads, as a dipping sauce, or drizzle it over roasted veggies (vegan, gluten-free).
Here are a few more homemade sauce recipes that you may like – Cilantro Garlic Sauce, Basil Walnut Pesto, Thai Peanut Butter Sauce, and Cilantro Chimichurri Sauce.
About Lemon Herb Tahini
Lemon Herb Tahini is a refreshing sauce made using tahini, extra virgin olive oil, lemon zest, lemon juice, and some fresh herbs.
This sauce is popularly served at Cava Grill, a Mediterranean fast-casual restaurant chain across the USA.
This Cava copycat lemon and herb tahini is super easy to make at home. It comes together in just 5 minutes using a few simple ingredients. It is creamy, earthy, and has a nutty taste to it.
This sauce is very versatile and can be used in many ways. It is also an excellent substitute for the classic tahini sauce.
Serve it with freshly made pita bread or veggie sticks, or smear it on your summer sandwiches. It also makes for a great summer salad dressing.
This recipe is vegan and gluten-free and can be easily doubled or tripled.
Tahini – You can make it home using my easy Tahini Recipe or a store-bought one.
Fresh Herbs – This recipe requires fresh herbs like parsley, basil, and cilantro.
Lemon Juice and Zest add the perfect tanginess to the tahini dip.
Extra Virgin Olive Oil – Use a good quality EVOO for the best taste.
Others – You will also need fresh garlic, salt, and cold water.
Garlic is my favorite ingredient, which solely adds so much flavor. You can increase the quantity if you like the tahini to be a little garlicky.
Cold water is added to adjust the consistency of the dip and make it even creamier.
How To Make Lemon Herb Tahini
In the bowl of a mini food processor, add
- 1-2 peeled garlic cloves
- ¼ cup fresh parsley (packed, rinsed)
- ¼ cup fresh basil leaves (packed, rinsed)
- ¼ cup cilantro (packed, rinsed)
- ¼ teaspoon salt
- ¼ cup freshly squeezed lemon juice
- 2 teaspoon lemon zest
Pulse until roughly chopped. Scrape the sides of the processor a few times while pulsing.
Note – If you like a smoother sauce, use a blender instead of a food processor.
Add 2 tablespoon extra virgin olive oil and ½ cup tahini paste and pulse until well combined.
Now add 2 tablespoon of cold water and blend for a minute or until the sauce becomes creamy.
Add more water if you’d like a thinner sauce.
Check for salt and add more if needed.
Serve immediately or store in an airtight container in the fridge for 5-7 days.
Frequently Asked Questions
Wash the lemon and pat it dry using paper tissues or a kitchen towel. Hold the lemon in one hand and the zester (or a micro plane grater) in the other hand.
Grasp the lemon firmly and place the zester on the lemon skin.
Move the zester downward while applying light pressure to remove just the outer yellow part of the lemon skin. Avoid grating the white pith beneath the skin, as it tastes bitter.
Pro Tips By Neha
If your tahini has become hard after refrigeration, microwave it for a few seconds.
Add a teaspoon of honey or maple syrup to this dressing to give it a slightly sweet taste.
Serve it as a dip with freshly baked pita bread, veggie sticks, flatbread, crackers, nachos, or any of your favorite chips.
Pour it on your roasted chicken or veggies.
You can also slather it on your sliders, sandwiches, or wraps to give it that refreshing summer taste.
Thin it down and use it as a salad dressing.
Lemon and Herb Tahini will last 5 to 7 days when stored in an air-tight container in the fridge.
Use a clean and dry spoon for every use, ensuring it lasts longer.
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Cava Copycat Lemon Herb Tahini Sauce Recipe
- 1-2 cloves peeled garlic
- ¼ cup fresh parsley (tightly packed, rinsed)
- ¼ cup fresh basil leaves (tightly packed, rinsed)
- ¼ cup cilantro (tightly packed, rinsed)
- ¼ teaspoon salt (or to taste)
- ¼ cup freshly squeezed lemon juice
- 2 teaspoons lemon zest (approx 1 large lemon)
- 2 tablespoons extra virgin olive oil
- ½ cup tahini paste
- 2-4 tablespoons cold water
- In the bowl of a mini food processor, add garlic, parsley, basil, cilantro, salt, lemon juice, and lemon zest.
- Pulse until roughly chopped. Scrape the sides of the processor a few times while pulsing.
- Note – If you like a smoother sauce, then use a blender in place of a food processor.
- Add olive oil and tahini paste and pulse until well combined.
- Now add 2 tablespoons of cold water and blend for a minute until the sauce becomes creamy.
- Add more water, if you’d like a thinner sauce.
- Check for salt and add more if needed.
- Serve immediately or store in an airtight container in the fridge for 5-7 days.
Did you make this recipe? Let me know!