This tahini-garlic dressing has a tangy, nutty Mediterranean flavor that you’ll love on any salad. It’s so easy to make and full of flavor, you’ll rarely feel you need to purchase ready-made dressings. With only seven ingredients other than water, I almost always have everything on hand that I need to make it.
I made the tahini-garlic dressing to celebrate the wonderful produce at our first South Pearl St. (Denver) farmer’s market of the season last week. Wonderful greens, heirloom tomatoes and asparagus, yum!
You could use a food processor to blend all the ingredients and I often do – I love my food processor, though I certainly realize not everyone has one. So, you may say, what if I don’t have one?
Here’s the secret: if you press your garlic, you can whisk everything together by hand and save washing the food processor pieces. Always great to reduce the number of dishes to be washed, in my book!
Tip: this dressing is easier to mix if you let the tahini come to room temperature first. This is especially true if you are using the bottom of the jar of tahini, which tends to be thicker than the top part of the jar. Then it will firm up a bit in the refrigerator. Keeps for two weeks – if it lasts that long!
This dressing is also great as a dip for vegetables or pita bread. If you’d like it to be a bit thicker, just use a little less water.
Other wonderful recipes that use tahini:
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Enjoy the recipe, and please leave a comment if you make it.
Kitchen Items used in this recipe
The taste and consistency of the tahini (sesame paste) is the most important factor in the flavor of this dressing. Some tahini brands can have a slight bitterness, but the Soom brand has always been delicious.
I feel the same way about the olive oil – even though there is much less than there is tahini, the olive oil should taste and smell like olives. I like to buy a California olive oil and this is my favorite. It comes in a larger size if you will use it often.
There is a very tiny amount of apple cider vinegar but here again, it’s important to use a good one like Bragg’s. And this can be used in so many recipes! I even put some in my meat loaf, mmm.
I love using coconut aminos for a slight saltiness without any soy. If you are not avoiding soy products, tamari works well too. Bragg’s makes coconut aminos that I like very much and so does Coconut Secret.
Tahini-Garlic Dressing: 7-Ingredients
- ½ cup tahini
- 2 tablespoons olive oil
- ¼ cup fresh lemon juice
- 1/4 cup water
- 2 teaspoons apple cider vinegar
- 2 teaspoon tamari or coconut aminos or more to taste
- 2 garlic cloves pressed
- ⅛ teaspoon black pepper
- Place all the ingredients in a blender or food processor and blend thoroughly. If you have pressed the garlic, you can blend all the ingredients in a bowl using a whisk.
- Refrigerated, this dressing will keep for up to two weeks.
- Makes 1½ cups.