Lemon Tahini Dressing

Close up picture of mason jar with lemon dressing on a blue and white towel

Lemon tahini dressing that is so creamy, tangy and full of rich lemon garlic flavor yet entirely plant based - perfect for salads or dipping!

Course Sauces and Condiments

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 111kcal

Author Christy Gurin

Ingredients

1/4 cup lemon juice
1/3 cup olive oil
2 Tbsp. tahini
1 Tbsp. minced shallot
1 Tbsp. dijon mustard
2 tsp. honey or agave syrup
1 tsp. minced garlic
1/2 tsp. salt
1/4 tsp. pepper
1-2 Tbsp. water

Instructions

Place all ingredients in a small jar with a tightly sealing lid. When scooping tahini, if the sesame paste is separated from the oil, make sure to get some of both (easiest to do at room temperature).
Seal the lid and shake to emulsify.
Pour over your favorite salad, toss and enjoy.

Video

Notes

Storage

Dressing will keep in a sealed container in the refrigerator for up to a week. Oil will solidify in the refrigerator so allow it to come to room temperature on the counter before using. Once the oil in the dressing has become liquid again, shake to re-emulsify right before use.

Tips

if your tahini has separated, make sure to get some of the tahini paste and oil both
use fresh lemon juice
make sure to shake until honey and tahini both disintegrate since they're thickest
some tahini is very thick and doesn't dissolve easily so you may need to use a fork to smash up any tahini chunks against the edge of the jar before shaking more to fully emulsify
red onion can be substituted for shallot but you may want to use less and let the dressing sit for 20-30 minutes to take some of the bite out
in a pinch you can replace the shallot with 1/2 tsp. onion powder and the garlic with 1/4 tsp. garlic powder (won't be quite as fresh tasting, but still good)
use a good Dijon or stone ground mustard
make sure the container you’re using seals tightly and if you plan to store it for more than a day, glass is best since the lemon is so acidic (I use pint mason jars)

Nutrition