This Lemon Tahini dressing is easy to make and completely delicious! Drizzle it on salads, or spoon it over falafel, gyro, roasted root veggies, fish, and grilled meats. It’s incredibly versatile, is made with pantry staples, and will add a burst of nutty, sweet flavor to just about any recipe. Plus, it’s naturally dairy-free and gluten-free.
Be sure to use a high quality tahini, it makes all the difference (we love Soom Tahini), and if you can find it, Aleppo pepper. Black pepper is also fine. With just a few ingredients — garlic, fresh lemon juice, honey, salt, and olive oil — you’ll be rewarded with a super versatile, nutty salad dressing that is simply irresistible.
Pro tip: go ahead and make a double batch — this is a fantastic sauce recipe to meal prep. Truly, this stuff is liquid gold.
Be sure to check out more of our easy salad dressing recipes. Current favorites include our Basil Vinaigrette, Creamy Green Goddess Salad Dressing, and 5-Minute Shallot Vinaigrette.
What is Tahini?
Tahini is made from ground sesame seeds. They can be raw, toasted, hulled or left unhulled, but they need to be ground until extremely smooth. It’s got a nutty, sweet taste that we adore.
Everyone’s got their personal favorite brands, and there are certainly way more options available in local stores today than there ever have been before. We recommend Ethiopian tahini, specifically Soom, but you can use any brand you love most. Even Trader Joe’s has a great organic tahini option!
Tahini is used in everything from dessert recipes and baked goods to savory dishes. It’s the star of the show in our Sheet Pan Roast Fish with Tahini Sauce — incredibly simple, but so flavorful!
Ingredient Notes
- Tahini: We recommend Soom Tahini, it really is our favorite!
- Water: The tahini will definitely seize up as you add water, but keep whisking — it’ll loosen, promise.
- Fresh lemon juice: yes, you’ve got to use fresh lemons, store-bought lemon juice just isn’t the same.
- Garlic: Freshly grated garlic adds a little heat to the dressing.
- Honey: To balance and sweeten the dressing.
- Kosher salt and Aleppo pepper (or black pepper): To season the vinaigrette.
- Extra virgin olive oil: This makes up the body of the salad dressing recipe.
You’ll want to have a small bowl and a whisk on hand, as well.
How To Make Lemon Tahini Dressing
Place tahini, water, and fresh lemon juice in a bowl, then grate the garlic on top using a microplane grater. Add honey, Kosher salt, and Aleppo pepper, and then whisk until the mixture is very smooth.
Note: It will harden and seize at first, then loosen up. This is normal and expected!
Finally, drizzle the olive oil into the bowl in a steady stream, whisking continuously. Keep whisking until the dressing is emulsified. Taste, adjust seasoning, then enjoy!
Be sure to try this with our Chickpea Patties, which are even easier to make than falafel!
FAQs
When you add a small amount of water to tahini, it sort of acts like glue. You’ll need to continue adding water a little at a time, and whisking vigorously, until the tahini emulsifies. Don’t worry, this is completely to be expected. If you make this Lemon Tahini dressing in a food processor, you’ll avoid this altogether.
You can make this dressing ahead of time and store it in the refrigerator for up to 5 days. Just be sure to give it a good whisk before serving
Of course! If you want a milder flavor, simply omit the garlic.
Expert Tips
- Use fresh lemon juice! It has so much more flavor than the bottled juice.
- If the dressing is too thick, add more water, 1 tablespoon at a time, until your desired consistency is reached.
- For a stronger garlic flavor, allow the dressing to chill in a fridge for 30 minutes before serving.
Make-Ahead, Leftovers, & Storage
- To make-ahead: Our tahini dressing recipe can be made up to 5 days in advance.
- Leftovers and storage: Store leftovers in a jar or sealed container in a fridge, then give it a good whisk before serving to help loosen it up.
- To freeze: Transfer it to an airtight container and freeze for up to 3 months. Thaw the dressing overnight in the refrigerator before using, but note that it may separate as it defrosts. Whisk well before serving.
How To Serve
Don’t limit yourself to only serving this with salad. You can — and should! — drizzle this dressing over everything from tomatoes and cucumbers to roasted chickpeas. A few more serving suggestions:
- Toss it with your favorite salad greens (chopped kale, crisp Romaine lettuce, baby spinach). Check out all of our delicious salad recipes for inspiration.
- Drizzle over warm grain bowls. Try it with our Hearty Farro Salad, a fall and winter staple, or drizzled over quinoa, couscous, or brown rice.
- Use it as a sandwich spread or add to wraps: It’s a quick and easy way to add a lot of flavor with minimal effort. Try it with our Green Goddess Sandwich or Deconstructed Falafel Sandwich, both of which are loaded up with veggies.
- Use it as a marinade for fish or chicken!
Substitutions and Variations
- Fresh herbs: Consider stirring in some chopped fresh herbs before serving. We like dill, parsley, cilantro, and mint.
- Spices: This would be fantastic with a little za’atar or ras el hanout stirred in at the end.
- Honey: If you prefer, you can use maple syrup or agave to sweeten the dressing. Brown sugar and white sugar are fine to use as well, but the dressing will have a smoother consistency if you use a liquid sweetener.
- Some recipes with tahini call for peanut butter or almond butter as substitutions. You can use them, but it will have a totally different taste. We strongly recommend following this recipe with tahini, as written.
Move this dressing to the top of your must-make list ASAP. It’s got the right amount of sweetness, a citrusy, nutty taste, and is sure to please just about everyone at the table. Ugh, it’s SO good!
If you make this Lemon Tahini Salad Dressing recipe, please be sure to let us know what you think by leaving a review and rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!
Lemon Tahini Dressing Recipe
Equipment
Ingredients
- 2 Tbsp tahini
- 3 Tbsp water
- 2 medium lemons juiced, about ¼ cup
- 1 medium garlic clove
- 1 tsp honey
- ½ tsp Kosher salt
- ¼ tsp Aleppo pepper or freshly ground black pepper
- ¼ cup extra virgin olive oil
Instructions
- Make the lemon tahini dressing. Place 2 Tbsp tahini, 3 Tbsp water, and ¼ cup fresh lemon juice in a medium bowl. Using a microplane, grate 1 garlic clove on top. Add 1 tsp honey, ½ tsp Kosher salt, and ¼ tsp Aleppo pepper (or black pepper). Whisk until the mixture is smooth. Note: it will harden and seize at first, then loosen up. Stream in ¼ cup of olive oil, whisking constantly, until emulsified. Taste, adjust seasoning, then set aside.
Notes
- To make-ahead: Our tahini dressing recipe can be made up to 5 days in advance.
- Leftovers and storage: Store leftovers in a jar or sealed container in a fridge, then give it a good whisk before serving to help loosen it up.
- To freeze: Transfer it to an airtight container and freeze for up to 3 months. Thaw the dressing overnight in the refrigerator before using, but note that it may separate as it defrosts. Give it a good whisk before serving.
- Honey: You can substitute with maple syrup or agave.
- Fresh herbs: Consider stirring in chopped dill, mint, cilantro, or parsley at the end.
- Spices: You can stir in ½ tsp of za’atar or ras el hanout for added flavor.
Nutrition
Photography by: Megan McKeehan
Let us know your thoughts!