This tangy Tahini Dressing recipe is simple, creamy, nutty, delicious and good for you, too! You will absolutely love it drizzled over salads, falafels, roasted vegetables and grilled meat. This recipe makes a pretty large batch. If you don't think you will be using it all within 3-4 days, feel free to halve it.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Ingredients
3clovesgarlicgrated or finely minced
3/4tspkosher saltdivided
1/4cup fresh lime juice (or lemon)
3/4cupTahini paste
2Tablespoonswhite wine vinegar(or apple cider vinegar)
1teaspoon Dijon mustard
1 cupcold waterplus more if necessary
2teaspoonsmaple syrup, or honeyoptional
Instructions
Add the grated garlic and a 1/4 teaspoon of salt to the blender (or food processor) then pour the freshly-squeezed lime (or lemon juice) over it. Blend until smooth and let it sit for 10 minutes to marinate. Note: If using a food processor, or whisking by hand, be sure the garlic is grated or very finely minced prior to adding the lime juice, otherwise the garlic will remain chunky.
Add in the tahini paste, vinegar, dijon mustard, water, remaining salt, and sweetener (if using). Blend until completely smooth and creamy, addiang a little more water, if needed. Taste and adjust seasoning, if necessary; add a little more lime juice, sweetener, or salt. If you would like the flavour a little less sharp, blend in 1 tablespoon of olive oil.
The tahini dressing will keep in the fridge, tightly covered, for up to 3 days (see notes).
Notes
STOEING TAHINI DRESSING:Garlic and citrus will reduce the amount of time that a dressing can be stored. If you need this dressing to be stored for longer than 3 days, omit the garlic and lime juice and add 3 tablespoons more vinegar. It will still be delicious. Alternatively, you can make it ahead and add some grated garlic and lime juice just before serving.The dressing might thicken a bit in the fridge. Add a little water to loosen, if necessary. If the flavours dulled, add a pinch more salt.