Lemon Tahini Dressing

person removing spoon from jar of tahini dressing on a wooden cutting board.

4.93 from 13 votes

This Lemon Tahini Dressing is bound to become your new go-to salad dressing. It’s a bright, zippy, and creamy vinaigrette featuring tahini and fresh lemon, and it couldn’t be easier to whip up—all you need is a bowl and whisk! Drizzle over salads, grain bowls, wraps, and more.

Prep Time10

Total Time10

Course: Condiment

Cuisine: Middle-Eastern Inspired

Diet: Gluten Free, Vegan, Vegetarian

Servings: (1 cup/230g total)

Author: Nisha Vora

Ingredients

¼ cup (60 mL) freshly squeezed lemon juice
1 tablespoon (15 mL) apple cider vinegar
¼ cup (56g) tahini, well-stirred (see Note 1)
2 teaspoons Dijon mustard
1 fat clove garlic, grated or very finely minced
1 tablespoon (20g) pure maple syrup (see Note 2)
¼ teaspoon kosher salt, plus more as needed
Freshly cracked black pepper
¼ cup (56g) extra virgin olive oil (see Note 3)
Cold water, as needed

Instructions

In a wide-mouth jar for which you have a lid (or a bowl), combine the lemon juice, vinegar, tahini, Dijon mustard, garlic, maple syrup, salt, and pepper to taste. Whisk well to combine.
Now stream in the olive oil, whisking as you go, until emulsified.
NOTE: If it feels too thick, whisk in cold water, one tablespoon at a time.
Taste, adding more salt as desired. For more acidity, add more lemon juice or vinegar. For sweetness or balance, add more maple syrup.
Store in a sealed jar in the fridge for 7 to 10 days. It will thicken, so stream in some cold water, whisk, and continue you reach your desired consistency.

Notes

My preferred tahini brands: Al Kanater, Beirut, and Al Arz.
If you want to make this dressing without oil or with less oil, check out the first FAQ.
The sweetener helps balance the acidity from the vinegar and lemon, but if you prefer less sweet things, start with 1 teaspoon.

Nutrition