Tahini dressing is our favorite quick and healthy salad dressing and sauce. Great for more than just salad and buddha bowls, it's also an amazing dip and sandwich spread! The nutty flavor of sesame tahini plus the zip of fresh lemon and garlic pair well with so many foods. Even better, tahini dressing is ready in 5 minutes, no special equipment required!
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When you need a quick and easy way to boost the flavor of your salads, veggies, and bowls, you can't go wrong with tahini dressing.
It's no secret that I love homemade salad dressings and sauces (I even put together an ebook filled with 15 of our favorites). And tahini dressing is my go to!
Fresh, healthy, and versatile, tahini dressing is SO easy to make and hits all of our favorite tastes. You have the unique, nutty flavor of tahini, acidity of lemon juice, umami and savory notes of garlic, and just enough salt to really make the flavors pop.
Below you'll find a recipe for classic lemon tahini dressing plus four other flavor variations, all of which are vegan, oil-free, gluten-free, and ready in minutes!
Here's a bit more about each one:
- Lemon Tahini Dressing - I think of this as the classic. It has the perfect balance of bright and rich flavors and tastes great with pretty much everything.
- Smoky - This is the basic lemon version with smoked paprika added for a subtle, smoky finish.
- Orange-Ginger - Lemon is replaced with orange zest and juice for a slightly sweeter flavor, and fresh ginger adds zip. This one is especially nice with Asian-inspired dishes.
- Green Goddess - With fresh herbs, this one is a bit more involved to make and totally worth it!
- Mustard Tahini Dressing - A touch of dijon mustard added to the lemon tahini dressing is perfect for those of us who love acidity.
Jump to:
Key Ingredients
- tahini - Tahini is simply a paste made from toasted sesame seeds. Similar to peanut butter and other nut butters, the natural oils from the seeds tend to separate and rise to the top of the jar during storage. Simply give the tahini a good stir before preparing the dressing.
- lemon juice - The acidity and fresh tartness of lemon juice really takes the dressing over the top! You'll need 1 lemon for a small batch, as written, or more if you want to double the recipe. For a more pronounced lemon flavor, add a bit of lemon zest, too!
- garlic - Fresh garlic tastes best, but in a pinch I've been known to use garlic powder. Tip: instead of mincing garlic by hand, use a microplane to grate it into a puree. You'll get even more flavor while using less.
- maple syrup - This might sound like an usual ingredient for salad dressing, but the hint of sweetness is key for balancing out the bitterness of tahini. Feel free to use agave syrup if that's what you have.
- salt - Saltiness is another crucial element that brings the flavors of the dressing together. Depending on how I plan to serve the sauce/dressing, sometimes I like to use soy sauce instead of salt. Feel free adjust the amounts to suit your taste.
- water - a bit of water is needed to thin the dressing. This is easily adjusted depending on whether you want a pourable consistency or a thicker dip.
Pictured above: green goddess tahini salad dressing made with herbs.
How to Make Tahini Dressing
Aside from the green goddess version, which I find easiest in the blender, all of the others are simply whisked together in a bowl. How easy is that?
First, grate the garlic on a microplane or finely mince by hand. Add it to a bowl with all of the other ingredients, and whisk until smooth.
Note that the tahini will look sort of curdled when first mixed with liquids. Just keep whisking and it will smooth out!
Taste the dressing for seasoning, and add another splash of water if needed for consistency.
Ways to Use It
Don't limit these delicious dressings to salads! Think about complementary flavor combinations and use tahini sauce as a:
- healthy dip for a vegetable platter
- substitute for mayonnaise on sandwiches
- as well as chickpea "chicken" salad and potato salad
- a dip for french fries and potato wedges
- a sauce for roasted, grilled or sautéed vegetables
- a creamy sauce for hot and cold pasta dishes
- and as a sauce for your favorite grain bowls!
Pro tip! Pair the smoky tahini dressing (pictured below) with roasted potatoes. Delish!!
Selecting the Best Tahini
Delicious tahini dressing starts with a good quality tahini, of course. But it also needs to be one that's available to you and affordable.
I often use Trader Joe's tahini simply because I shop there often, so it's easy to pick up a bottle. There are many great brands available in grocery stores and online. If you feel like spending a bit more, Soom tahini is excellent!
If you don't already have a favorite brand, check out this review of the best tahini brands by Minimalist Baker.
How to Make Tahini
Want to make your own? It's actually pretty easy to do:
- Add 2 cups of raw, hulled white sesame seeds to a heavy-bottomed saute pan or skillet. Toast over medium-low heat for about 4 minutes or until lightly golden. Be sure to stir frequently so the seeds don't burn.
- Transfer the seeds to a large food processor. Process in intervals, stopping to scrape down the sides of the food processor as needed. Continue to blend until the tahini paste as as smooth and creamy as you like.
- Store homemade tahini in an airtight container in the fridge for up to 1 month.
Tips for Adjusting Flavors
Feel free to experiment with the ingredient amounts listed below. For example, you prefer a bit more smoked paprika in your smoky tahini dressing or a bit less orange in your orange-ginger dressing, etc.
We all have different palates, and in recipes that contain so few ingredients, even the smallest tweaks can make a big difference!
Top Tip
You can always add more of an ingredient, but it's not always easy to tone down certain flavors if you accidentally add too much. So it's a good idea to follow the recipe exactly, or use a bit less of any ingredient you're not sure about.
How long does it keep?
This varies depending on the ingredients in the dressing, but in general, I find the lemon tahini dressing is best consumed within 6 days.
Dressings that contain other fresh juices or herbs may not keep quite as long, more like 4 days.
Always store homemade salad dressing in the fridge in an airtight jar or other container. I haven't tried freezing tahini dressing because we always finish it so quickly, but I suspect it will be fine in the freezer.
Other Ways to Use Tahini
Looking for other fun ways to use up that jar of tahini? It's right at home in any hummus recipe, like this creamy Za'atar Hummus. For a quick dinner, whip up these reader-favorite 20-Minute Tahini Noodles.
Tahini is also amazing in desserts. Try my Buckwheat Brownies that are made with tahini and these Spiced Oatmeal Cookies.
More Tahini Dressing Ideas
I hope you enjoy this tahini dressing as much as we do! If you try it or any of the tasty variations be sure to comment below and let us know!
Recipe
Tahini Dressing (Plus 4 Flavor Variations)
Equipment
Ingredients
Classic Lemon Tahini Dressing
- ⅓ cup tahini
- ⅓ cup water
- 2 Tablespoons fresh lemon juice - or more to taste
- 1 small clove garlic, grated or finely minced if not using a blender
- 2 teaspoons maple syrup or agave
- 1 teaspoon fine sea salt - reduce if adding mustard
- ⅛ teaspoon black pepper, optional
Optional Additions and Flavor Variations
- ½ teaspoon smoked paprika - add to lemon dressing above for a hint of smokiness
- fresh orange zest and juice - instead of lemon juice
- ¾ inch ginger root, peeled and grated - perfect with lemon or orange
- 2 Tablespoons dijon mustard
Green Goddess Tahini Dressing (written in full for simplicity)
- ⅓ cup tahini
- ⅓ cup unsweetened plain non-dairy yogurt
- ¼ cup water
- 2 small cloves garlic, grated or finely minced
- ⅓ cup chopped flat leaf parsley - finely chop if not using a blender
- 2 Tablespoons chopped fresh chives
- 2 Tablespoons fresh lemon juice
- ¼ teaspoon dulse flakes - or crumbled nori
- 2 teaspoon maple syrup or agave
- 1 teaspoon fine sea salt
Instructions
- Combine all ingredients in a bowl or jar and whisk until smooth. Note that the tahini will look curdled when first mixed with liquids. Just keep whisking and it will smooth out. Alternatively, use a blender for a smooth and creamy consistency.
- Taste the dressing for seasoning, and add another splash of water if needed for consistency.
- Refrigerate tahini dressing in an airtight container for up to 6 days. Note that the orange and herb variations may not last as long, closer to 4 days.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Leslie Bailey
The basic sauce is pitch perfect! So well balanced. Added the smoked paprika for some roasted potatoes as you suggested. OMG! Thank you so much for this - can’t wait to try the other iterations as well 😀
Elaine Adams
The simple version was delicious, but next time I will at least half the salt. 2 tbs of mustard was too much for me too, 1 teaspoon was enough. I'll be using this over and over, I bet it's nice over cooked veg too!