Yields: 1 ¾ cups (≈ 410 ml) | Prep Time: 10 mins | Cook Time: 0 | Chill: 30 min for best flavor | Total Time: 40 mins
Nutrition per serving:
Calories per serving: 80 | Protein: 2g | Carbs: 3g | Fat: 7g | Fiber: 1 g
Ingredients
Tahini Base:
- 120 g raw tahini paste (½ c)
- 60 ml ice water (¼ c)
- 30 ml fresh lemon juice (2 Tbsp)
- 1 small garlic clove, minced
- 3 g sea salt (½ tsp)
Herb Swirl:
- 30 g flat-leaf parsley, packed (1 c leaves)
- 15 g cilantro leaves (½ c)
- 10 g fresh mint leaves (¼ c)
- 15 g pistachios, shelled (2 Tbsp)
- 1 tsp lemon zest
- 30 ml olive oil (2 Tbsp)
- 1 tsp honey (or maple syrup)
- Pinch chili flakes
Garnish:
- Pomegranate seeds
- Toasted sesame seeds
- Edible flowers (optional)
- Drizzle of chili oil
Instructions
Emulsify the Base
Blend tahini, lemon juice, garlic & salt until thick; slowly add ice water until whipped and lighter in color, about 60 s. The cold water “blooms” the tahini, giving it hummus-like fluffiness.
Blitz the Herb Paste
In a blender combine parsley, cilantro, mint, pistachios, zest, olive oil, honey & chili; process to a vivid green pesto, thinning with 1–2 Tbsp water if needed.
Layer & Marble
Spread the white tahini in a shallow dark bowl for contrast; spoon herb paste over top and drag a skewer to create emerald swirls, leaving some base exposed.
Finish
Scatter pomegranate seeds, sesame seeds and flowers; drizzle chili oil. Chill 30 min for flavors to meld.
Serve
Offer with warm pita, grilled fish or roasted veg; the ombré swirl turns any platter into edible art.
Tip: Smash a few extra pistachios and ring the rim; side-lighting will catch the glossy oil pools and crunchy nut sparkle for irresistible photos
