This Lemony Tahini Dressing is my go-to condiment. I pour it over salads, spread it on sandwiches, and I’ve even been known drizzle in on pizza. There’s really nothing that won’t taste a little better with a bit of tahini dressing.
I always have jars of tahini on hand in the pantry, and I like to keep pre-mixed tahini dressing in the fridge so it’s ready to go when I need it. It’s very versatile. If you don’t have lemon juice on hand, you can use apple cider vinegar. If you like your tahini spicy, add a pinch of red pepper flakes.
This recipe will make a lot of dressing, but it will disappear quickly. Feel free to cut the recipe in half if you think it’ll be too much for you. (But I doubt it will be.) Some brands of tahini are thicker than others, so the amount of water you use in the recipe will vary. Start with half a cup and then add a little more if the dressing seems too thick. Keep in mind that it will thicken a little after sitting in the fridge.
- 1 cup tahini
- ½ - ¾ cup water
- ½ cup lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon garlic powder
- ½ teaspoon sea salt
- ¼ cup parsley, chopped
- Mix together the tahini, ½ cup of water, lemon juice, mustard, garlic powder, and sea salt in a food processor or high speed blender. If it’s too thick, add a little more water, a tablespoon at a time. Pulse in the parsley
- Refrigerate until ready to use.