Tahini is something I have in the pantry at all times. It’s creamy, packed with flavor, and has a creamy texture, making it a great vegan substitute for dairy products or an allergy-friendly substitute for nut butters. One of my favorite uses for tahini is to make this creamy Lemon Tahini Sauce. Inspired by a classic Mediterranean dip with garlic, lemon, tahini, and salt, this dressing is something I eat all the time. On a Kale Salad with Chickpeas, in Butternut Squash Wraps, as a dip, you name it. The trick to making this dressing is to infuse the garlic in the lemon juice. This keeps the dressing super smooth but still imparts that delicious garlic flavor!
Why you’ll love it
Garlic makes this dressing the best. Fresh garlic allows us to infuse the dressing in a matter of just 10 minutes. No sugar is needed for this tahini dressing since it uses fresh lemon juice. Many salad dressings will use a sweetener to compliment the acid. But, this is usually because vinegar sold in the States is not the best quality so it’s too acidic. Versatile because you can adjust the thickness to your liking. This allows you to get the perfect consistency for your uses.
Ingredients for Lemon tahini dressing
Garlic & Lemon: To get the most flavor, use fresh minced garlic and freshly squeezed lemon juice. Creamy Base: To make this creamy vegan dressing, you need tahini and Dijon mustard. Dijon adds an intense flavor and heat, while helping to emulsify the ingredients (a.k.a. keep them from separating). The Basics: To help the dressing become a dressing, you will need water and salt.
How to make tahini dressing
This dressing is very easy to make, let me show you! But be sure to scroll to the recipe card for the full details of this recipe for lemon tahini dressing.
Storage
You can keep this dressing in an air-tight container for up to 1 week in the fridge. You might just need to give it a good stir before enjoying it again.
Why this Recipe Works
Smooth tahini really helps to make sure the consistency of this dressing is perfect! Infusing garlic means the garlic doesn’t need to be super finely minced. This keeps the recipe nice and simple since the garlic just needs to be minced enough for the juices to release. No oil is needed thanks to the naturally high fat content in tahini. Oil tends to dilute dressings, so by having the right ratio of tahini to water the dressing is packed with flavor and ultra creamy.
ways to use tahini dressing
Tahini is great because the consistency lends itself to a dressing or a dip (my favorite is on these Cabbage Steaks). And I know I keep saying how versatile this dressing is, but to prove it I want to share some must-try ideas.
As a dressing on this Quinoa Kale Salad, Roasted Chickpea Kale Salad, or this Vegetable Wedge Salad. As a dip served with Air Fryer Carrot Fries, Oven Baked Kale Chips, or Roasted Vegetable Medley. Drizzled on top of Crispy Air Fryer Eggplant, Air Fryer Brussels Sprouts, or any other Air Fryer Veggie. On a Mediterranean Bowl, Roasted Veggie Buddha Bowls, Easy Veggie Wraps, or Baked Falafels.
