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’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 also an important ingredient in dishes such as hummus and baba ghanoush.
What you’ll need for this lemon tahini dressing:
- lemon juice
- 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.
I put it on classic green salads, as well as chopped “village” salads (no lettuce) like the one above.
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?
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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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