I keep a mental Rolodex of dressing and condiment ideas and dream of compiling them into a cookbook someday. For now, I’m sharing them one at a time—starting with this Lemon Tahini Dressing.
I have a big ol’ crush on tahini, and this Lemon Tahini Dressing is one of my favorite uses for it.
This dressing uses simple pantry staples you likely already have. I add a touch of honey to balance the bright lemon and nutty tahini, which softens and rounds the flavor. If you avoid sweeteners for diet reasons, or prefer savory-only dressings, you can omit the honey without losing the core appeal.
I originally made this dressing to pair with grilled chicken shawarma. I marinated boneless, skinless chicken thighs in a spice-forward mix with lemon, grilled them until they were nicely charred, and served them on a big salad of little gem lettuce, tomatoes, cucumbers, feta and red onion.
Full disclosure: I removed the raw red onion before eating the salad—those were for styling. If you’re a raw-onion person, keep them on. If not, skip them; the dressing and the rest of the salad don’t miss them.
One reason I love this dressing is its creamy, velvety texture without any mayonnaise or dairy. Tahini naturally creates a luscious base that clings to vegetables, grains, and proteins.
Use it on a simple green salad, as part of a mezze platter, stirred into a chicken or grain salad, drizzled over roasted or grilled vegetables, or served as a dip for crudités. It’s versatile and keeps well in the refrigerator.
If you make paleo-style pita or flatbread, this dressing makes an excellent sandwich spread—especially when paired with spiced chicken or vegetables.
Hungry for more dressings and condiments? Try other favorites like Paleo Ranch, Kale and Artichoke Pistou, or Chimichurri for a variety of flavors and uses.
Lemon Tahini Dressing
Creamy, bright, and simple to make—this tahini-based dressing pairs well with salads, roasted vegetables, sandwiches, and mezze plates.
- Author: Simone Miller
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup
- Category: condiment
Ingredients
- 1/2 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon honey (optional)
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced*
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
- 3–5 tablespoons water, to thin
Instructions
- In a medium bowl, whisk together the tahini, lemon juice, honey (if using), olive oil, minced garlic, salt, and turmeric. The mixture will be thick at first.
- Whisk in 3 tablespoons of water and add more, a tablespoon at a time, until you reach the consistency you like.
- Transfer to a jar and refrigerate. Use within one week. The dressing will thicken in the fridge—thin with a little water or lemon juice when serving if needed.
Notes
*A microplane or fine grater is great for mincing garlic finely—just take care near the end to avoid scraping your fingers.
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