This easy lemon tahini dressing recipe improves almost any food it touches–kale salad, roasted cauliflower, grilled tempeh pitas, broccoli and more. It’s super creamy, tangy, savory, and 100% dairy free.
Whether as a salad dressing, savory sauce or delicious dip, lemon tahini dressing is quick, easy and delicious! This recipe makes ~¾ cup, and will keep in the fridge for 2-3 days.
Often, tahini will separate in the jar; meaning the oil will rise to the top and the ground sesame seeds will settle on the bottom. We commonly see this with natural peanut butter too. Because of this, tahini can be really creamy and free flowing at the top of the jar, and kinda like clay at the bottom of the jar.
When making lemon tahini dressing, I like to get practical. If your tahini feels a bit like wet clay, use a fork to break it up with the lemon juice, water, etc. Then, move on to the whisk to get it super creamy.
To get it to the consistency you like, sometimes you need less water and sometimes, you need more. So, add a little water at a time during the whisking, and when it’s the consistency you like, you’ve nailed it.
None of this is hard. And it tastes so awesome 💜
Lemon Tahini Dressing
⅓ cup unsalted and unsweetened tahini
¼ cup lemon juice
½ tsp garlic powder
¼ tsp salt
1 Tbsp-⅓ cup water (see notes above)
1. Add the tahini, lemon juice, garlic powder, salt and 1 Tbsp of water to a mixing bowl. If your tahini is a little dense (see notes above) use a fork to break it up and mix it with the water. If your tahini is pretty smooth, whisk everything together.
2. If the dressing is super thick, add a little more water and keep whisking. Keeping adding water and whisking until it’s the consistency that’s right for you. Taste, and adjust seasonings, if needed (more salt? more garlic powder?). Serve on salads, as a sauce for roasted cauliflower, on chickpea pitas and more.