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Lemon Tahini Dressing

April 30, 2014
8 Reviews

Test Kitchen-Approved

Author Notes: This dressing is perfect for fresh salads. If you like, add less water to make it more of a sauce. —Gena Hamshaw

Makes: 1 1/3 cups
Cook time: 5 min

Ingredients

  • 1/2 cup tahini
  • 2/3 to 3/4 cups water (as needed)
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 3/4 teaspoon sea salt (or to taste)
  • Black pepper to taste
In This Recipe

Directions

  1. Whisk or blend all ingredients together, starting with 2/3 cup water and adding more until you reach a desired consistency. Dressing will keep 5 to 6 days in the refrigerator.

More Great Recipes:
Condiment/Spread|Salad Dressing|Lemon|Vegetarian|Vegan|Lunch|Side

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Reviews (8) Questions (0)

8 Reviews

Melissa November 12, 2018
This has quickly become a family favorite. And don't be discouraged by come of the reviews-- it's so easy to tweak depending on mood and the flavors of your ingredients that day. I start with the proportions in the recipe, and then add more of whatever it needs to bring it into balance. Absolutely delicious drizzled on to asparagus!
 
beejay45 October 22, 2015
This is A lemon tahini dressing, just a template. You adapt it to your preferences, people. Really. Do you (and you know who you are) really have a stone tablet with THE lemon tahini dressing recipe on it??? If so, maybe you should take the time to post it. People post recipes that work for them and the people they cook for. Make it your own without the value judgements, can't you??? Not Gena Hamshaw, btw, so don't blame her. /;)
 
Maebe June 25, 2015
wayy too much tahini and not enough lemon. all I could taste was tahini, had to change a lot.
 
Angela P. February 11, 2015
Can you freeze this?
 
Nance January 10, 2015
Even better if you omit the salt and substitute miso paste.
 
Dominique June 9, 2014
I really enjoyed the combination of brown rice, kale, avocado and lentils (but beans would be equally good), but I found the dressing lacking a little punch, so I added 2 garlic cloves, very finely crushed, a bit of freshly squeezed orange juice and a few drops of siracha. Then, it was absolutely delicious !
 
Josie M. May 21, 2014
I thought this was heavy on tahini and light on lemon, unless you really like the taste of tahini.
 
Fred G. May 4, 2014
Chili pepper of some kind, better than black.