Tahini dressing is one of the best homemade salad dressings that is creamy, full of flavor, and easy to make.

In Lebanese cooking, we use tahini as a creamy sauce so often that it’s a natural to also add tahini dressing to the menu. Tahini plays very well in the world of vinaigrettes as a versatile foundational ingredient in a tahini dressing that is simple to make with a few key ingredients.

There is nothing better than fresh, homemade salad dressings to use on fresh salads, buddha bowls, and grain bowls, and atop cooked vegetables. Tahini adding a nutty flavor that pairs beautifully with a variety of ingredients. This tahini dressing recipe is simple to make with just a few key ingredients.

Ingredients

To whip up a creamy dressing with tahini, you’ll need the following main ingredients:

• Tahini. This paste made from ground sesame seeds has a nutty flavor (I love to call it “adult peanut butter”) and pairs well with a variety of other ingredients.
• Fresh lemon juice
• 1-2 cloves fresh garlic, minced or grated (or you can substitute 1 teaspoon granulated garlic powder)
• Extra virgin olive oil, essential in every dressing I make!
• Maple syrup. The hint of sweetness this imparts is so balancing, so wonderful here.
• Ice cold water. Using very cold water with tahini is one of those little tricks to keep in your back pocket for how to lighten and smooth out tahini (after it first makes it sludgy! Stay with it!)
• Salt (fine sea salt, kosher salt, or table salt are all fine; just remember that fine salts like sea salt and table salt are saltier. Add a little at a time).
• Ground black pepper or white pepper
• Dijon mustard. Don’t substitute yellow mustard here; Dijon mustard has the right flavor for dressing.

How to Make Tahini Dressing

Making the dressing is straightforward:

Start by whisking the tahini with the cold water in a medium bowl, adding 1 tablespoon cold water at a time until the mixture is light, creamy, and smooth. Like tahini sauce, at first the tahini becomes clumpy, then it smooths out easily.

Next, whisk in the lemon juice, minced fresh garlic, olive oil, maple syrup, salt, pepper and Dijon mustard. Whisk until the mixture is thin enough to flow easily. Add more water to get to your desired consistency; If you like your dressing thinner, add more water. For a thicker dressing, use less water. 1/4 cup should do it.

Habibi! You’ve made a delicious tahini dressing perfect for drizzling over your next fresh salad.

Variations

There are countless variations to explore when it comes to tahini dressing. Here are a few delicious ways to experiment and switch it up:

• Maple Tahini Dressing: Increase the maple syrup for a sweeter dressing. This sweeter dressing is delicious drizzled over roasted sweet potatoes or with fresh kale salad as a balance to the bitter greens.
• Lemon Tahini Dressing: Add additional lemon juice for a zesty kick.
• Ginger Tahini Dressing: Incorporate fresh ginger or ginger powder for a different flavor profile.
• Yogurt Tahini Dressing: Whisk in a tablespoon of plain yogurt, Greek yogurt, or labneh to add a creamy tang.
• Soy Sauce Tahini Dressing: Substitute some of the salt with soy sauce for a savory umami flavor.

What type of oil works best in tahini dressing?

When crafting tahini dressing, the choice of oil can greatly influence the final flavor. Olive oil is my favorite for its health benefits and flavor, providing a fresh, fruity taste that balances well in most any dressing (and of course, I love Lebanese extra virgin olive oil). For a lighter option, use a neutral oil (avocado, safflower or grape seed oil, for example) to keep the tahini’s flavor in the forefront. 

How to make the dressing thinner or thicker

Achieving the desired consistency of the dressing is an easy process. If you prefer a creamy tahini dressing with a thicker side, use less water overall. Start with one tablespoon and keep whisking in more until the dressing thins out, lightens, and is smooth and saucey. For a thinner consistency, simply increase the water amount until you have a creamy sauce that perfectly coats your veggies. It’s all about taste and feel, so don’t be afraid to experiment.

Making Tahini Dressing without a Blender

While you can make tahini dressing in a food processor or blender, I much prefer whisking the dressing by hand. This makes clean up so much faster, and it’s a natural to grab a whisk and a bowl to make a quick, delicious homemade dressing. You can also make the dressing in a mason jar, but when mixed with water and other liquids, tahini thickens and requires whisking or vigorous shaking if using a jar. In a mason jar, combine tahini, lemon juice, minced fresh garlic, olive oil, maple syrup, salt, and pepper. Using a good stir, blend the ingredients until they form a thick paste. Then, slowly add cold water while stirring vigorously to incorporate it. This method not only works well but can also be a great way to make a small batch of dressing.  Additionally, making it in an airtight container allows for easy storage in the refrigerator for later use. 

With this simple tahini dressing recipe, you have a delicious dressing as a great addition to your homemade dressing line-up.

More Dressing Recipes

Lebanese salad is light and lemony–try my recipe for The Ultimate Lebanese Salad Dressing and see why it’s so good.

Labneh Green Goddess is great as a dip and as a dressing.

Many dressings call for a hit of sweetness; try using pomegranate molasses for this.