Tahini Lemon Dressing

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This tahini lemon dressing will become a fridge staple so you always have it to hand, creamy, nutty tahini with zesty bright lemon. Gorgeous with all salads and ready in minutes!

Servings: tbsp

Author: Helen Best-Shaw

Prep Time3

Total Time3

Ingredients

½ cup tahini
½ tsp sea salt
¼ tsp garlic granules
1 lemon - juiced
½ cup water - see method
2 tsp maple syrup

Metric - USA Cups

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.

Variations

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

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.