Lemon Tahini Dressing
This lemon tahini dressing is creamy, tangy, and so easy to make at home. It’s the perfect healthy addition to salads (like this roasted cauliflower salad!), grain bowls, or roasted veggies and comes together in just minutes. Once you try it, you’ll want to drizzle it on everything!
Check out this post for endless combinations of delicious homemade salad dressings! And if you love tahini, you have to try this crispy rice salad with a creamy soy tahini dressing!
Recipe Ingredients: Lemon Tahini Dressing
Ingredient Notes & Substitutions
Tahini: Tahini has a nutty flavor that pairs so well with the lemon and garlic! Tahini can be found at most chain grocery stores now (check in the International food aisle OR near the nut butters). I like the one from Trader Joe’s!
Honey: Just a bit of honey balances out the acidity of the vinegar. Maple syrup, agave nectar, or a pinch of sugar work, too.
Extra virgin olive oil: EVOO is my preference for a bold, rich taste, but avocado oil or grape seed oil will give a more neutral flavor.
Expert Tips
- Balance to taste: Everyone’s preference is different, so feel free to adjust! Add more sweetness with a bit more honey or maple syrup, or tone down acidity with a little extra olive oil. Make it your own!
- Adjust the consistency: To make the dressing more pourable, you can add a splash or two more of water. You can also make it thicker like a dip, by omitting the water altogether.
- Storage: Store the lemon tahini dressing in an airtight jar or container in the refrigerator for up to 5–7 days. It may thicken slightly as it chills, so just whisk in a splash of water or lemon juice before using to thin it out.
Your Questions Answered
How to use this delicious dressing!
Salads: Drizzle it over leafy greens, grain salads, or chopped veggie bowls. It’s pairs especially well with this roasted cauliflower salad!
Roasted veggies: Toss with roasted cauliflower, sweet potatoes, or carrots for a healthy side dish.
Grain bowls: Spoon it over quinoa or rice bowls with chickpeas, avocado, and greens for an easy lunch.
Dip or spread: Use it as a dip for pita and fresh veggies or spread it on wraps and sandwiches (like this one!) for extra flavor.
Did you try this recipe?
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Thank you! ~ Casey
Lemon Tahini Dressing
Ingredients
- 1/2 cup tahini
- 1/8 cup water
- 1-2 lemons, juiced
- 2 tbsp. extra virgin olive oil
- 1-2 tbsp. honey can sub maple syrup or agave for a vegan dressing
- 1 tsp. Dijon mustard
- 2 garlic cloves, grated
- 1/8 tsp. EACH coarse salt and black pepper
Instructions
- Whisk: In a small bowl or mason jar, whisk together all ingredients until smooth. Refrigerate until ready to use. See tips and storage notes below.
Notes
Casey’s Tips
- Balance to taste: Everyone’s preference is different, so feel free to adjust! Add more sweetness with a bit more honey or maple syrup, or tone down acidity with a little extra olive oil. Make it your own!
- Adjust the consistency: To make the dressing more pourable, you can add a splash or two more of water. You can also make it thicker like a dip, by omitting the water altogether.
- Storage: Store the lemon tahini dressing in an airtight jar or container in the refrigerator for up to 5–7 days. It may thicken slightly as it chills, so just whisk in a splash of water or lemon juice before using to thin it out.
I seriously want to drizzle this dressing on everything! I hope you love it! XO ~ Casey