Lemon Tahini Dressing
Ditch the store-bought dressing and whip up a batch of homemade Lemon Tahini Dressing. With just a few pantry ingredients, you’ll have a versatile, delicious dressing for salads and roasted veggies.
“2020 is shaping up exactly as planned,” said nobody ever. But I will say, in ONE way, and one way only, it’s shaping up as I imagined.
And that’s because I had planned to make 2020 the year I shared the recipes my family has loved forever, but I’ve just never shared on this blog.
Between my citrus salad dressing and this tahini dressing, you can find a homemade salad dressing in my fridge nearly 365 days a year.
I like making homemade dressings for the same reason I make my own dry rub for ribs rather than buying it: I can control what’s in it. I’m secretly hoping that I can convince you to ditch store-bought dressing forever, too.
What is tahini?
The easiest way to understand tahini is that it’s just like peanut butter, except that instead of peanuts, it’s made with ground sesame seeds.
Check the label of tahini before purchasing. The only ingredient should be ground sesame seeds!
Tahini is common in Mediterranean and North African cuisine. It’s often served by itself as a dip or sauce (my local Lebanese restaurant serves it as the sauce for falafel).
It’s an important ingredient in dishes such as hummus and baba ghanoush. It can also be used as a substitute for peanut butter in recipes such as my Asian noodle salad.
What you’ll need for this lemon tahini dressing:
- lemon juice (zest the lemons first and make lemon creme brulee!)
- Dijon mustard
- salt and pepper
- olive oil
What to do with tahini dressing:
Once you make a batch, you’ll soon discover that there is hardly anything this dressing is NOT good on.
Grilled chicken kabobs? They get a drizzle of this. Falafel? I dunk them right into this dressing. Grilled zucchini? Roasted carrots? Sautéed green beans? Yes, yes, yes.
Is tahini vegan?
Because the only ingredient in tahini should be ground sesame seeds, it is absolutely vegan.
How long is this lemon tahini dressing good for in the fridge?
Just like my miso ginger dressing, keep this in a mason jar or other airtight container in your fridge for up to one week (if it lasts that long!).
- 2 tablespoons tahini
- 1-1/2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon paprika
- 1/4 cup extra virgin olive oil
- 2 tablespoons warm water
In small bowl, whisk together tahini, lemon juice, mustard, garlic, salt, pepper and paprika. Gradually add olive oil, while whisking, until all oil is fully incorporated. Gradually add warm water, while whisking, until all water is fully incorporated.
Dressing can be stored in a jar or other airtight container in the refrigerator for up to 1 week.
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Nutrition Information:Yield: 4 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 168Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 169mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 1g
More recipes that use tahini:
- Tabbouleh Hummus – homemade hummus with tahini
- Warm Sauteed Apple & Lentil Salad – a lovely vegetarian side dish.
- Lentil & Roasted Beet Salad with Maple-Tahini Dressing – this salad is a meal in itself.
- Tahini Chocolate Chip Cookies from The Curious Chickpea
- Maple Fig & Tahini Overnight Oats from Probably This