Tangy Lemon Tahini Dressing (No Maple Syrup)
A savory, sharp tahini dressing with a base of apple cider vinegar, fresh lemon, and a kick of cayenne — no sweetener. Make a batch and use it all week on salads, roasted vegetables, grain bowls, and grilled proteins.
Equipment
- Food processor or blender
Ingredients
Yield: About 2/3 cup
- ⅓ cup (80 g) tahini paste stirred
- ⅓ cup (80 ml) ice-cold water
- 2 tablespoons (30 ml) extra virgin olive oil
- 2 tablespoons (30 ml) apple cider vinegar or white wine vinegar
- 1 tablespoon (15 ml) fresh lemon juice
- 1 garlic clove
- 1 teaspoon hot sauce
- 1 teaspoon ground cumin optional
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne pepper
Instructions
- Put all ingredients in a work bowl of a food processor. Process until the dressing is smooth and creamy. Depending on the thickness of the tahini, you may need to scrape down the bowl once or twice.
- Pour into a lidded container, such as a glass jar. Use the dressing right away, or store in the refrigerator up to 1 week (shake the dressing to blend if it separates).
Video
Notes
- If you don't have a food processor, blend the dressing in a blender or whisk all ingredients in a bowl. Tip: If whisking by hand, add in 1 or 2 ice cubes and whisk until they melt into the dressing. They will make the consistency so light, fluffy and creamy!
- Add in a handful of fresh herbs such as cilantro, dill, parsley, basil or mint. They will make a fragrant green tahini dressing!
- Blend in ground spices or herbs you enjoy, such as za'atar, cumin, coriander. Improvise a dairy-free "ranch" style dressing by adding in tarragon, onion powder, black pepper and garlic powder.
- Storage: Tahini dressing keeps well in the refrigerator for a week or so. Stir it up to blend before using, adding additional water and/or lemon juice if it has thickened up.
Nutrition
Calories: 74kcalCarbohydrates: 2gProtein: 1gFat: 7gSodium: 247mgFiber: 1gSugar: 1g
