The Best Tahini Dressing

This lemon garlic tahini dressing recipe is ready in minutes! It’s creamy, flavorful, and truly one of the best salad dressing recipes we’ve ever shared.

Of all the salad dressings we have shared, this dressing is the one you will most likely find in our fridge. (We that and this lemon vinaigrette.) This dressing is similar to our creamy tahini sauce but with more lemon juice, maple syrup, and toasted sesame oil to make it extra delicious.

It is perfectly creamy and made without dairy or mayo! I love it with a fresh green salad and drizzled over cooked grains like quinoa. It’s a total keeper! I especially love it for our tahini lemon quinoa bowls.

Key Ingredients

• Tahini: The dairy-free creamy base of our dressing. I love using my tahini recipe to make homemade tahini, but you can easily substitute store-bought tahini in the recipe below.
• Fresh garlic and lemon juice: Lemon + garlic + tahini is a classic combination. I love it!
• Olive oil: Thins out the tahini and adds richness.
• Maple syrup: I add some maple syrup to sweeten the dressing. If you are not vegan, you can substitute it with honey or use agave nectar.
• Toasted sesame oil: This is my secret ingredient for the best dressings and sauces! It adds a nutty flavor that complements the tahini so well.
• Smoked paprika: I love a little smoked paprika. It really makes this dressing pop and adds a hint of smokiness.

Find the full recipe with measurements below.

How to Make Our Favorite Tahini Dressing

Tip 1: Whisk until creamy. Whisk everything together first. The tahini may thicken at first, but don’t worry, that’s normal! As you gradually whisk in the water and other ingredients, it will loosen up and transform into a smooth, creamy dressing.

Tip 2: Use homemade tahini. To make this dressing extra special, start with homemade tahini. We first started making our tahini when we shared this hummus recipe. Since then, we’ve always preferred homemade tahini over store-bought.

Tip 3: Storing it. This dressing keeps well for up to a week in the fridge. As it sits, it may thicken slightly or separate (both are totally normal). Before using, give it a good stir or whisk in a splash of water to loosen it back up until it’s smooth and pourable again.

My Favorite Ways to Use It

Use this simple dressing on just about anything. It’s my go-to salad dressing and works well with fresh greens like kale, romaine, and baby lettuce. It’s perfect for crunchier salads with bell peppers, carrots, and cucumber.

Make this simple bean salad, but use this dressing instead. You can toss it with cooked or canned beans (here’s how to cook chickpeas). Or drizzle over cooked grains like our fluffy quinoa. I also love spooning it over warm roasted veggies or over a salad topped with homemade falafel.