This tahini lemon dressing will become a fridge staple to always have to hand- creamy, nutty tahini with zesty bright lemon. Gorgeous with all salads and ready in minutes!
Tahini Lemon Dressing
If you’re looking for a change from yet another oil and vinegar salad dressing, my tahini lemon dressing is is exactly what you want! Creamy, with flavours of lemon, maple syrup and nutty sesame from the tahini, it’s perfect on all sorts of salads.
See also
- Mediterranean salad dressing uses herbs and honey for a burst of flavour and sunshine
- In a twist on a classic try this maple balsamic dressing
- Honey balsamic dressing is thick, sticky and sweet – perfect with a root vegetable salad
- If you love salad find a new favourite from all my salad dressing recipes
This is a thick creamy salad dressing made without added cream or extra oil. It’s based on my original tahini sauce recipe, but adds lemon for citrus bite, and maple syrup for sweetness. It’s so easy to make, and keeps well – for up to a week in the fridge.
I love a tahini dressing or sauce, and in the summer keep a jar of it in the fridge all the time – it’s so versatile, make it thin and use as a salad dressing, or make a thick version and serve as a dip. Two recipes in one!
I love it on a simple green salad, or in a pitta. It’s also superb as a dip to serve with crudités.
Tahini is the perfect base for a dressing, as it makes a thick creamy sauce. When you first add the lemon juice to it, it will dramatically thicken to a thick paste, but don’t worry, keep drizzling and mixing in water, and you will soon be rewarded with a smooth creamy liquid.
There are health benefits to sesame seeds: they contain copper and selenium – both essential trace elements. They also contain sesamol, a natural chemical with antioxidant, anti-inflammatory, and anti-aging benefits. (Reference)
Why make tahini lemon dressing
- Easy to make – whisk up a big batch in no time
- Made from scratch means no additives or emulsifiers, and made exactly to your taste
- Adaptable – this is my favourite thing about this dressing – make it thin and pourable, or make it thick and spoonable!
- Ideal for batching – if you are entertaining this is perfect for a big batch dressing!
Tahini lemon dressing ingredients
- Tahini – Your favourite brand – they do vary in both price and quality. Your local Middle Eastern shop is a good place to look (nearly all Middle Eastern brands are packed in beige jars with green writing), or the world foods aisle of the supermarket. You want regular, not black tahini.
- Lemon – a large juicy lemon, if your lemons are on the small side you may need one and a half.
- Garlic Granules – just a pinch – for dressings I far prefer to use granules rather than fresh garlic which I find can go very sour after a couple of days.
- Maple Syrup – to sweeten and balance the flavours. You can use a spoon of sugar or honey if you prefer.
- Sea Salt – for flavour and to balance the dressing.
How to make lemon tahini dressing – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this lemon tahini dressing recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – If the tahini is a new jar, or has not been used for some time, it would have almost certainly settled and separated. Give it a really good stir (you need to stir, a shake won’t do it), getting right down to the bottom of the jar, where it will be almost solid.
I find it is easier to pour some out then get right down to the bottom of the jar with a long handled spoon to break the solid tahini up. This is quite hard work, but is worth it.
Once the tahini is mixed back into a smooth paste then measure out and place in a medium bowl. Add the salt and garlic.
Juice the lemon and add to the bowl.
Helen’s Pro Tip
Before juicing the lemon roll it around on the work top, with a medium pressure , pressing down with the heel of your hand. This will enable it to release far more juice.
Step Two – Whisk the lemon juice into the tahini.
The mixture will thicken into a thick paste. Do not worry, this is normal, adding more liquid will thin the tahini to a creamy sauce.
Step Three – Slowly add the water, a tablespoon at a time, mixing in after each addition, until you have a creamy sauce.
As you get near your desired consistency start adding the water a dribble at a time, to prevent you over-thinning the dressing.
For a pouring consistency you need approximately the same volume of liquid as tahini, but this will vary according to the brand of tahini.
Step Four – Finally add the maple syrup to sweeten, check the seasoning and add a little more salt if needed.
Transfer to a jar or jug to use.
Serving suggestion
The dressing is delicious over a green salad, also as a dressing for a grain or pasta based salad. I like to make a thicker version for dipping, or dolloping (it is really good on fried eggs).
Variations
- Add some chopped fresh herbs
- Make it creamier by stirring in some natural yoghurt
- Add some toasted sesame oil
Storage
Fridge – Keep in the fridge and use within a week.
Freezer – tahini lemon dressing won’t freeze. Either make fresh for immediate use, or make a day or two before you need it and keep in the fridge.
Leftovers can be stirred though shop hummus to elevate it to another level, or it even makes a good pasta sauce!
Hints and tips
- It is really important to properly stir your jar of tahini if it has separated, so the solids and oil are well mixed.
- Use a decent sized bowl and whisk to make this dressing. This means you can whisk vigorously without worrying about spills.
- Once the dressing is approaching the desired consistency add the water slowly, as the dressing can suddenly become too thin.
FAQs
Don’t panic! Simply continue to drizzle in water and keep whisking, and it will come together.
Don’t worry! A bit of elbow grease and time will solve the problem – simply stir it taking care to scrape the solid paste from the bottom of the jar.
I use just a little maple syrup or honey to balance out the acidity of the lemon juice. This is not a sickly sweet dressing.
Tahini can be stored in a cool, dark location, but I find the easiest place to keep it is in the fridge. You do need to keep the dressing in the fridge.
More salad dressing recipes
- Sweet chilli sauce salad dressing is easy to make, with gentle heat and a hint of sweetness.
- Give a sunshine lift to all your summer salads with this zesty lemon dressing
- More tahini dressing flavours – every variation you could want!
Tahini Lemon Dressing
Ingredients
- ½ cup (120 g) tahini
- ½ tsp sea salt
- ¼ tsp garlic granules
- 1 (1) lemon – juiced
- ½ cup water (see method)
- 2 tsp maple syrup
Instructions
- If the tahini is a new jar, or has not been used for some time, it would have almost certainly settled and separated. Give it a really good stir (you need to stir, a shake won’t do it), getting right down to the bottom of the jar, where it will be almost solid.I find it is easier to pour some out then get right down to the bottom of the jar with a long handled spoon to break the solid tahini up. This is quite hard work, but essential.
- Once the tahini is mixed into a smooth paste then measure out and place in a medium bowl. Add the salt and garlic.Juice the lemon and add.½ cup tahini, ½ tsp sea salt, ¼ tsp garlic granules, 1 lemon – juiced
- Whisk the lemon juice into the tahini.The mixture will thicken into a thick paste. Do not worry, this is normal, adding more liquid will thin the tahini again
- Slowly add the water, a tablespoon at a time, mixing in after each addition, until you have a creamy sauce.For a pouring consistency you need approximately the same volume of liquid as tahini, but this varies according to the brand of tahini.
- Finally add the maple syrup to sweeten, check the seasoning and add a little more salt if needed.Transfer to a jar or jug to use.2 tsp maple syrup
Notes
Ingredients
- Tahini – Your favourite brand – they do vary in both price and quality. Your local Middle Eastern shop is a good place to look (nearly all Middle Eastern brands are packed in beige jars with green writing), or the world foods aisle of the supermarket. You want regular, not black tahini.
- Lemon – a large juicy lemon, if your lemons are on the small side you may need one and a half.
- Garlic Granules – just a pinch – for dressings I far prefer to fresh garlic which I find can go very sour after a couple of days.
- Maple Syrup – to sweeten and balance the flavours. You can use a spoon of sugar or honey if you prefer.
- Sea Salt – for flavour and to balance the dressing.
- Add some chopped fresh herbs
- Make it creamier by stirring in some natural yoghurt
Storage
- Fridge – Keep in the fridge and use within a week. Stir well before use.
- Freezer – this dressing doesn’t freeze well. Make it fresh rather than freeze.
Hints and tips
- It is really important to properly stir your jar of tahini if it has separated so it is properly combined.
- Spare dressing can be stirred though shop hummus to elevate it to another level, it even makes a good pasta sauce.
- Use a good sized bowl and whisk.
- Once the dressing is approaching the desired consistency add the water slowly, as the dressing can suddenly become too thin
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