Lemon Tahini Dressing

Name: Lemon Tahini Dressing
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: ½ cup (120 g) tahini (sesame paste), well stirred, at room temperature; ¼ cup (60 ml) fresh lemon juice, strained, from about 2 medium lemons; 1 large clove (5 g) garlic, peeled and finely grated into a paste; 2 tablespoons (30 ml) extra-virgin olive oil; ⅓ cup (80 ml) cold water, ice-cold, plus more as needed to thin; ½ teaspoon (3 g) fine sea salt, plus more to taste; ¼ teaspoon (½ g) ground cumin (optional); 1 teaspoon (5 ml) maple syrup or honey, to balance tartness, if desired (optional)

From the MyKitchenBank Kitchen

A creamy, pourable Middle Eastern-style dressing made by whisking tahini with fresh lemon juice, garlic, olive oil and cold water. It's nutty, bright and tangy, and ready in 10 minutes with no blender needed.

Prep: 10 min
Cook: —
Wait: 5 min
Total: 15 min
Makes: About 1 cup (240 ml), enough for 8 servings of 2 tablespoons each

Jump to recipe ♡ Save

Steps

Before you start

Stir the jar of tahini well before measuring, since the oil separates and settles on top.
Use cold water; it helps the tahini turn pale and creamy.
Squeeze the lemons fresh and strain out the seeds. You need about 2 medium lemons.
Expect the dressing to look curdled and thick at first. This is normal and it smooths out as you add water.

1
Mellow the garlic
- Combine the grated garlic, lemon juice and salt in a medium bowl.
- Stir and let sit for 5 minutes so the acid softens the garlic's raw bite and the salt dissolves.
+ Show details− Hide details
Ready when: Garlic paste looks softened and the salt has dissolved
Tip: Grate the garlic very finely so no sharp chunks remain in the finished dressing.
2
Add tahini
- Add the stirred tahini, olive oil, and the cumin and maple syrup if using.
- Whisk for about 30 seconds.
- The mixture will seize into a thick, clumpy, pasty mass; this is expected.
+ Show details− Hide details
Ready when: Thick, stiff, slightly grainy paste forms
Tip: Don't add water yet; whisking the paste first makes a smoother emulsion.
3
Whisk in water
- Add the cold water 2 tablespoons (30 ml) at a time, whisking vigorously for 15–20 seconds after each addition.
- Continue until all 1/3 cup (80 ml) is added.
+ Show details− Hide details
Ready when: The dressing turns pale, smooth and creamy, and falls from the whisk in a thick ribbon
Tip: If it looks split after an addition, keep whisking; it comes back together.
4
Adjust consistency
- Lift the whisk: for a salad dressing it should pour slowly like heavy cream.
- If thicker, whisk in more cold water 1 teaspoon at a time.
- For a dip or drizzle for roasted vegetables, leave it thicker.
+ Show details− Hide details
Ready when: Coats the back of a spoon and pours in a slow, steady stream
Tip: It thickens as it sits in the fridge, so make it slightly thinner than you want.
5
Taste and season
- Taste on a piece of lettuce or a spoon.
- Add a pinch more salt for depth, a squeeze more lemon for brightness, or the maple syrup if it tastes too sharp or bitter.
- Whisk to combine.
+ Show details− Hide details
Ready when: Balanced: nutty, tangy and lightly salty with no harsh garlic
Tip: Adjust salt in tiny pinches; tahini can taste flat until properly seasoned.
6
Store or serve
- Pour into a clean jar.
- Serve right away over salads, grain bowls, roasted vegetables, falafel or grilled chicken, or chill it.
- Shake or whisk before using.

Good to know

Tips

Use a runny, smooth, fresh tahini made from hulled sesame seeds for the least bitterness.
Always use cold water; warm water makes the dressing less fluffy and creamy.
Grate garlic into a paste, not chunks, to avoid harsh bites.
For a thicker sauce for falafel or roasted cauliflower, use only 1/4 cup (60 ml) water.

Make ahead

Make up to 5 days ahead and refrigerate in a sealed jar. The flavor mellows and improves after a few hours. Whisk in a splash of cold water before serving to loosen.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 5 days in a sealed jar; it thickens, so whisk in 1–2 tablespoons water to loosen. Freezer: up to 2 months in an ice cube tray or freezer container; thaw overnight in the fridge and re-whisk until smooth.

Substitutions

fresh lemon juice → fresh lime juice or 3 tablespoons juice plus 1 tablespoon white wine vinegar. Lime gives a slightly sharper, more floral tang.
maple syrup or honey → honey or agave. Use agave or maple to keep it vegan.
extra-virgin olive oil → omit or use neutral oil. Omitting makes it a little less rich; add 1 extra tablespoon water if needed.
garlic → 1/4 teaspoon garlic powder. Milder and less pungent; stir it into the lemon juice first.