Tahini Dressing with Lemon + Garlic

Pouring lemon and garlic tahini dressing over a large bowl of freshly chopped vegetables.

Tahini Dressing with Lemon + Garlic

This garlic and lemon tahini salad dressing is made with a base of creamy tahini, olive oil, lemon and garlic. See the notes for additional flavor variations.

Course Appetizer, Salad

Cuisine Mediterranean

Keyword lemon tahini dressing, garlic tahini dressing, tahini salad dressing

Prep Time 5

Total Time 5

Servings

Calories 146kcal

Author Jamie

Ingredients

⅔ cup tahini
¼ cup olive oil
3 tablespoons lemon juice , 1 large juicy lemon should do the trick
3 cloves crushed garlic
3 tablespoons red or white wine vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
¼-1/2 cup water , add last to thin as desired. The amount will depend on tahini texture which can vary a lot in the USA.

Instructions

Add all tahini dressing ingredients except water to a medium bowl or two-cup liquid measuring cup. Whisk until smooth. Note that it will be lumpy at first, but keep mixing until it's ultra creamy. Add water in small increments until you reach your desired consistency.

Notes

Storage: Store leftover tahini dressing in an airtight container in the refrigerator for up to 5 days. Stir before each use if separation occurs.

Vinegar - You can add more lemon instead of vinegar for a simpler lemon tahini dressing, but I really like the addition of vinegar because it tastes more like a traditional restaurant-style salad dressing. Choose red wine vinegar to go along with greek flavors or red meats. And choose a white wine vinegar if there is fish or seafood involved.

Nutrition