I have always been a big fan of condiments. But I’m starting to slowly realize how much a new sauce can kick up your same old vegetables. Don’t get me wrong, I’m absolutely a lover of all things vegetables, but sometimes it’s just great to switch things up a bit. This sauce was somethingI put together on a whim one night after work one night when trying to make something super duper fast but delicious. I ended up making it again recently to enhance a packed work lunch, and I feel like it was even better the second time around.

The first time I whipped up the sauce, I put it on asparagus, chickpeas, and purple potatoes. When I actually snapped a couple shots of it here, I served it over roasted sweet potatoes, purple potatoes, sautéed kale, avocado and cubed tofu. The tahini gave the sauce a really great creaminess and the fresh dill gave it a terrific spring or summer feel. The lemon added a great tanginess, and it was especially delicious with asparagus (maybe because I used to love hollandaise sauce on asparagus and this was faintly reminiscent of that).

I think the dill tahini sauce would also be a terrific stand-in for a yogurt sauce used in a lot of greek recipes. If I got around to it, I think this would be great on falafel or in a pita too. The tanginess and dill would be a perfect fit with that style cuisine as well. It also reminds me of my mom’s “famous” dill dip she makes with sour cream and dill as a dip just for crudités.

This sauce (or dip, if you prefer) is already quickly becoming a staple around my kitchen, and I have to say (once again) that my dearest friend was really onto something when she said she thought more people would be vegan if there were just better sauces. Well maybe I’m doing my part to recruit more folks into the vegan tent. Maybe, just maybe, I’ll convince others that with a little dill tahini sauce vegetables as a main dish is even better than they could imagine. Why not shoot for the stars, right? 🙂