Turmeric Tahini Dressing

June 15, 2016

Test Kitchen-Approved

Author Notes: This dressing is shown on the far right in the photo above.Gena Hamshaw

Makes: 1 1/2 cups


  • 1/2 cup tahini
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons coconut aminos or tamari
  • 1/2 teaspoon ground ginger (or 1 teaspoon fresh, grated ginger)
  • 2 teaspoons turmeric
  • 1 teaspoon maple syrup
  • 3/4 cup water
In This Recipe


  1. Blend all ingredients together in a blender or food processor till smooth. Store in an airtight container in the fridge. The dressing will keep for up to 5 days.

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Reviews (5) Questions (0)

5 Reviews

Lynnie July 21, 2018
Wonderful recipe, but to fully benefit from the healing/mediinal properties of tumeric you need to add some black pepper. Don’t take or question my word on it; google this up. Piperaine, the main active constituent in black pepper, makes the tumeric 1000x more bio-available and absorptive; without that you are basically just getting the flavor.
okaykate October 30, 2017
i also found the turmeric a little too intense and had to add a bit more maple plus a clove of garlic to get the dressing to taste more balanced. gobbled it up after that, but would recommend using quite a bit less to start and build it up to avoid doctoring the recipe
Sarah P. January 24, 2017
Delicious! I was in a hurry and needed something to add some flavor to baked potatoes with kale and veggies. This was perfect! Thank you.
ariel A. November 17, 2016
I love the concept, but I found the amount of turmeric a bit overwhelming. I would start with a half or full teaspoon and then tweak to taste from there next time.
Taylor S. August 8, 2016
Quite a delicious sauce! Very versatile -- I made it twice in a row and used it on quinoa, tofu, vegetables, rice, etc.