This creamy and tangy dressing contains only lemon juice, tahini, water and salt and can be made in just a minute or two. I make a large batch every week during the summer to have with lamb kofta, lemon rosemary grilled chicken, and on lunchtime salads created from reinvented leftovers. I also use this lemon tahini dressing in a quick-to-assemble chickpea salad loaded with bell peppers and parsley.
Recipe makes 1.5 cups salad dressing.
- ½ cup tahini
- ½ cup lemon juice
- ½ cup water
- ½ teaspoon kosher salt
- Whisk together tahini and lemon juice (mixture will become very thick)
- Add water and salt and whisk until combined
Lemon Tahini dressing can be stored in an airtight container in the refrigerator for up to one week.
Pin recipe for later:
Nutrition information (per 2 tablespoon serving):
- 62 calories
- 0 g added sugar
- 0 g fiber
- 2 g protein
- 102 mg sodium