Rebel Cooking Series

Parsley Lemon Tahini Dressing

Hey rebels! Diet update: with it being lent and holy week, I’ve been trying to stay away from meat as much as possible and focus more on plant-based proteins. I’ve also slightly shifted towards eating more raw veggies, as opposed to my typical roasted veggie obsession. With all the raw foods I’ve been eating, I was planning on making some hummus for dipping, but I decided to make a dressing because it’s more versatile, and I can drizzle it on everything. It came out amazing, and it’s super easy.

~*added bonus*~ !!!

Tahini is basically the peanut butter of sesame seeds, so it’s pretty high in protein. Just 2 tablespoons has 5 grams of protein! It’s also loaded with lots of fun stuff like mono- and poly-unsaturated fats, thiamin, magnesium, phosphorus, iron, and calcium.


I only chose these herbs because they’re what happens to be growing in my garden right now, but feel free to use your favorite herbs (parsley, basil, cilantro, rosemary, dill, chives, etc).


  • 4 tbsp tahini
  • 2 tbsp olive oil
  • juice of 1 lemon
  • 1 clove of garlic
  • 6-7 sprigs of parsley and basil (herb of your choice)
  • 1 tsp salt
  • 1/2 tsp cayenne pepper (optional)
  • water for thinning


Add all ingredients to food processor and blend until smooth. It will be pretty thick once it’s blended so alternate adding a little bit of water and olive oil until it’s a pourable consistency.

Pour over salads, raw or roasted veggies, shrimp, salmon, grilled chicken, or steak. Let me know how yours comes out 🙂


2 thoughts on “Parsley Lemon Tahini Dressing”

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