Silky Tahini Dressing
A creamy, tangy, and utterly versatile tahini dressing that comes together in minutes and elevates any salad or bowl.
- Prep10 min
- Total10 min
- DifficultyEasy
- Servings6
This tahini dressing is a staple in my kitchen. It has a wonderful creamy texture from the tahini and olive oil, brightened with lemon juice and a touch of maple syrup for balance. The secret to its silky smoothness is a splash of ice-cold water.
It takes just 10 minutes to whisk together, and it keeps well in the fridge for a week. Use it on salads, roasted vegetables, grain bowls, or as a dip for raw veggies. It's naturally vegan and gluten-free.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a liquid measuring cup or a small jar, combine the olive oil, tahini, 2 tablespoons of lemon juice, Dijon mustard, maple syrup, salt, and a few twists of black pepper. Whisk until everything is well blended and smooth.
- Add the ice-cold water and whisk again. The dressing will become remarkably creamy and will thicken slightly. Taste and adjust: add more lemon juice for extra tang, and more pepper if desired.
- If the dressing is too thick to drizzle, whisk in more cold water, 1 tablespoon at a time, until you reach your desired consistency. Serve immediately or refrigerate.
- This dressing keeps well in the refrigerator, covered, for about 1 week. It will thicken as it sits; simply stir in a little cool water to thin it out again before serving.
💡 Tips
- For a thinner dressing, add up to 4 tablespoons of cold water total. Adjust to your taste.
- Use a high-quality tahini that is well stirred, as oil separation is normal. Stir the jar before measuring.
- This dressing also doubles as a delicious sauce for falafel wraps or roasted vegetables.
Inspired by a recipe from Cookie and Kate