Creamy Tahini Lemon Garlic (Printable version)

Smooth, zesty tahini blend with lemon and garlic, perfect for enhancing salads and veggies.

# Ingredient list:

→ Base

01 - 1/2 cup tahini (sesame seed paste)
02 - 1/4 cup fresh lemon juice (approximately 1 large lemon)
03 - 2 tablespoons extra-virgin olive oil
04 - 2 tablespoons water, plus more as needed

→ Flavorings

05 - 1 clove garlic, finely minced or grated
06 - 1 tablespoon maple syrup or honey, optional for balance
07 - 1/2 teaspoon fine sea salt
08 - 1/4 teaspoon ground cumin, optional for depth

# Step-by-step guide:

01 - In a medium mixing bowl, whisk together tahini, lemon juice, olive oil, and 2 tablespoons of water until smooth and creamy.
02 - Add minced garlic, maple syrup or honey if using, salt, and cumin if using. Whisk thoroughly until fully combined.
03 - Thin the dressing by adding water 1 tablespoon at a time, whisking between additions, until reaching desired pourable and creamy consistency.
04 - Taste the dressing and adjust seasoning by adding additional salt, lemon juice, or sweetener as desired.
05 - Use immediately or transfer to an airtight container and refrigerate for up to 5 days. Stir or shake before each use.

# Expert tips:

01 -
  • It comes together in five minutes with just a bowl and a whisk, no cooking required.
  • One batch transforms plain vegetables, grains, and proteins into something restaurant-quality.
  • It stays fresh in the fridge for nearly a week, making meal prep feel effortless.
02 -
  • If your tahini seizes up and becomes grainy or too thick when you add the lemon juice, you've gone too fast—slow down and add water alongside the citrus to prevent this textural breakdown.
  • Room temperature ingredients whisk together more smoothly than cold tahini straight from the fridge, so let everything sit out for ten minutes if you have time.
03 -
  • Buy tahini from stores with high turnover or directly from Middle Eastern markets where it's fresher and tastes noticeably better than supermarket versions that have sat on shelves.
  • If you're making this vegan, choose maple syrup over honey and double-check that your tahini is certified vegan, as some brands add binders or processing agents.
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