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Green Tahini Dip with Radishes and Celery

Seamus Mullen Sheet Pan Chicken + Tahini Dip + Fennel Salad
Seamus Mullen Sheet Pan Chicken + Tahini Dip + Fennel SaladNathan Congleton / TODAY

Chef notes

This is the perfect dip to make for any get-together. It's quick to prepare, doesn't require any cooking, packs in loads of flavor and — best of all — it's actually good for you!


  • 1 cup tahini
  • 1 clove garlic
  • 1 cup extra-virgin olive oil, plus more to drizzle
  • 2 lemons, zested and juiced
  • 1 packed cup mixed parsley, mint, basil and cilantro
  • 1 tablespoon minced jalapeño, no seeds
  • 1 tablespoon white balsamic vinegar
  • 2 cups mixed radishes and celery, cut into chunks


Combine the tahini, garlic, olive oil, lemon zest and juice, herbs, jalapeño and vinegar in a high-speed blender and process until mostly smooth, but still with a little chunky texture.

Serve in a dip bowl with a drizzle of olive oil and radishes and celery to dip.