Turmeric Tahini Dressing

June 15, 2016
3.8 Stars
Photo by Mark Weinberg
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.

See what other Food52ers are saying.

  • Sarah Prescott
    Sarah Prescott
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  • Taylor Stanton
    Taylor Stanton
  • Lynnie
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.

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.