How to Make Tahini Dressing
As someone who has been a tahini lover for years, I’ve made my fair share of incredible AND lackluster tahini dressings. I would run into a lot of issues like the dressing seizing up and becoming too thick. Sometimes the flavor was too bitter and other times it would measure flat. Now I’m making 10/10 creamy tahini dressing – every time – thanks to this recipe that has the perfect blend of garlic, lemon, maple, and more. I’ll help you answer common questions I ran into:
What tahini is best?
Should I use cold or warm water for mixing?
What do I do if my dressing seizes up?
This is the only tahini dressing recipe you will need! Perfect for grain bowls, as a dip, on wraps/sandwiches, AND some secret ways to use this sauce you’ve probably never tried!
Why You’ll Love This Tahini Dressing Recipe
Tahini Dressing Recipe Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What tahini is best for tahini dressing?
The best type of tahini is one that is very smooth, creamy (with no chunks), and not too bitter. It should have a drippy texture. It also should be made from 100% sesame seeds. If the oil/paste as separated, make sure to stir it well until combined.
My favorite tahini is from Ziyad. I like it because it’s super creamy to start without needing much stirring. It’s reasonably priced (at my store it was approximately $8). It’s available at a lot of grocery stores and on Amazon.
Some other popular brands include: Soom, Lebanon Valley, and Baron’s but I find these harder to find in local groceries (at least where I live).
How to Make Tahini Salad Dressing
1. Whisk all ingredients (except water)
In a small bowl or jar, add your tahini, lemon juice, olive oil, minced garlic, soy sauce, salt & pepper. Whisk with a fork or kitchen whisk until well-combined.
At this point, your dressing may actually be quite thin if you used a drippy, thinner tahini. You can enjoy the tahini dressing as is right now without the addition of the water, however, I find the addition of water adds a creaminess and balances the flavors well – but this is based on taste preference!
2. Add ice water
Start by adding in 1 tbsp of ice water & mixing well. At this point your tahini may actually thicken from the water. Continue to add more ice water 1 tbsp at a time until you get the consistency you are looking for. You will notice the dressing lightens in color and becomes creamier.
3. Continue to mix until well-combined
Notice how the dressing is lighter and creamier after the addition of water in Photo 3 vs. Photo 1.
4. Enjoy!
This recipe yields about 1/2 cup of tahini dressing.
Ways To Use Salad Dressing With Tahini
Unique Ways to Use Tahini Dressing!
- Drizzled over peanut butter-stuffed dates with some himalayan salt
- Tossed with roasted spiced sweet potatoes
- Swirled on top of a creamy bowl of ramen
- Drizzled on a savory breakfast bowl with tofu scramble, roasted potatoes & more
Tahini Salad Dressing Recipe Tips
Storing Tahini Salad Dressing
Tahini dressing should be stored in the fridge in an airtight container or jar. I love mason jars or these cute glass containers. It can last up to a week! (But you probably will use it up before then!)
FYI – tahini dressing can thicken in the fridge naturally.
To fix this:
- Whisk in a splash of cold water or lemon juice until it loosens back up.
- Let it sit at room temp for 5–10 minutes to soften before stirring.
- Bonus: if it gets too thin after adding liquid, just whisk in a little more tahini.
Common Questions
Tahini dressing is made from tahini (ground sesame paste) mixed with lemon juice, olive oil, maple syrup, garlic, water, & salt. Whisk until smooth and pourable!
Tahini dressing is a healthy option for a salad dressing, sauce, dip, and more. Tahini, which is made from sesame seeds, is rich in healthy fats, protein, minerals, and antioxidants. This recipe also uses whole ingredients like fresh lemon juice & garlic. I do recommend watching portions if you’re calorie-conscious because tahini is calorie-dense.
Tahini dressing can taste bitter if you use older (possibly rancid) tahini or a lower quality tahini. I recommend storing tahini in the fridge to extend its shelf life. You know it’s gone bad when it smells sour or is very bitter to taste. Low quality tahinis also tend to be more bitter. Choose one that is high quality – it should be very smooth, creamy (with no chunks) with a drippy texture. It also should be made from 100% sesame seeds. If the oil/paste as separated, make sure to stir it well until combined.
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Ingredients
- 1/4 cup smooth, drippy tahini see notes for best tahini
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tsp maple syrup
- 1/2 tsp soy sauce or tamari for gf
- 1/2 clove grated garlic*
- 1/4 tsp fine salt add more taste
- Freshly ground black pepper, to taste
- 2 tbsp cold ice water add more to achieve desired texture
Instructions
- In a small bowl or jar, add your tahini, lemon juice, olive oil, minced garlic, soy sauce, salt & pepper. Whisk with a fork or kitchen whisk until well-combined. At this point, your dressing may actually be quite thin if you used a drippy, thinner tahini. You can enjoy the tahini dressing as is right now without the addition of the water, however, I find the addition of water adds a creaminess and balances the flavors well – but this is based on taste preference!
- Start by adding in 1 tbsp of ice water & mixing well. At this point your tahini may actually thicken from the water, and may even seize up, but don't worry! As you add more water it will thin out again.You will notice over time the dressing lightens in color and becomes creamier. Continue to add more ice water 1 tbsp at a time until you get the consistency you are looking for. (For example, a salad you may want a thinner dressing vs a dip or sauce may be thicker)
- Taste your dressing and adjust the seasonings as needed such as a touch more lemon, salt, or maple syrup. Enjoy your tahini dressing right away or store in the fridge for up to a week!*This recipe yields 1/2 cup of tahini dressing.
Notes
- It should be smooth, creamy with a drippy texture. Check to make sure it’s made from 100% sesame seeds.
- If the oil/paste as separated, make sure to stir it well until combined.
- My favorite tahini is from Ziyad.
- Grated garlic: created using a microplaner or fine grater. Creates a smoother “paste-like” garlic that blends well
- Minced garlic: created using a knife of garlic press. Creates small pieces.
- Grated garlic is better for this recipe so we have a more cohesive garlic flavor without chunks. I find you only need 1/2 a clove for the perfect garlic flavor. 1 clove was too potent with a “bite”.
- Don’t have fresh garlic? I found 1/4 tsp of garlic powder still works well.
