• Prep: 30 min
  • Serves: 4

Tahini is an excellent building block for dairy-free creamy sauces and dressings; we love blending it with herbs and chili for a spicy bright dressing that works well on study greens like Baby Kale or roasted vegetables.

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  • 1 teaspoon finely grated lemon zest
  • ¼ cup lemon juice
  • 1 seeded jalapeño
  • 2 garlic cloves, crushed
  • 3/4 cups Bowery Cilantro, packed, leaves and tender stems
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons tahini
  1. Puree ¼ cup lemon juice, zest, jalapeno, garlic, cilantro, 2 tablespoons oil, and ¼ cup cold water in a blender on high speed until smooth and very green. Add tahini and puree until smooth; season generously with salt.
Bowery Ingredients
Rick Martinez
Our chef

Made for Bowery by Rick Martinez.

Rick Martinez is a James Beard Award nominee, future cookbook author and contributing food editor to Bon Appétit, New York Times and Food Network with a deep love of Mexican culture and cuisine. Rick lives in New York but is currently in Mexico researching regional food for his upcoming book, Siete Platos.

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