Tahini Dressing

Love, love, love this stuff. So does my family. I have made it with and without the sugar. I prefer no sugar for extra tang. If I wanted to use it for a dip rather than for a salad dressing I would thicken it with more tahini.

• shotsigirl

• Corvallis, MT

• 9/15/2019

I had been holding onto a big jar of tahini for a while with no clue what to do with it all until I came across this recipe. I used about 1/2 tsp salt (instead of 3/4) and added extra lemon juice since I had fresh lemons. I also added more tahini to thicken it up which necessitated a little more garlic. Used a whisk rather than a blender and turned out just fine. Good on salad and flat bread and the standard party vegetables (in lieu of ranch dressing).

• plusonetwo5091

• Nashville, TN

• 9/7/2018

Very good and very easy. The lemon flavor was a lot stronger than what I am used to. But it still tasted great!

• jjwhispoon

• 3/8/2018

Very good recipe! I found it a little watery as is, so I increased the amount of tahini which improved the texture and flavor in my opinion. Also, I added 5 cloves of garlic and some hot paprika. Delicious! I’ll definitely be making this again.

• ToriPillango

• East Longmeadow, MA

• 2/8/2018

This is so easy and good! Looking forward to using on veggies as well as salads. I added some parsley from the garden to give it a bit of green taste and look.

• mmtsaw725

• 11/3/2017

Tasty couple of tips. 1. Go for a quality tahini if you live in a town with a Middle Eastern Market look for one of theirs there are a lot of inferior Brands sold in chain grocery stores, some of which may have been imported back when JFK was still president, a better paint like taste is a sure sign of rancidity 2. Weather making this dressing, tahini sauce, or one of the two preparations popularly based on tahini sauce hummus and Baba ghanouj, mixed together the tahini and lemon juice in a food processor, my Palestinian friend taught me this trick and it said it was kind of like when you mix butter and sugar before you're making cookies If you get these two things right this is super simple and delicious

• christhebeerguy

• Asheville, nc

• 11/27/2016

I've had great success with this recipe, making it precisely according to the directions. It makes enough for several servings, but that's not a problem because it keeps well. In fact, the flavor actually improves over time. Delicious!

• dj_dyspeptic

• Austin, TX

• 9/23/2015

This was my first attempt at tahini salad dressing, I added dried mint and paprika. Very little sea salt & some agave syrup for flavour. I sort of eyed everything but it turned out great, definitely worth doing again.

• Anonymous

• Halifax NS

• 3/12/2013

I liked this recipe but I'm looking for something a little thicker. I followed the recipe. It may have a better consistency if stirred by fork. I thought the garlic was too much and i love garlic. My husband liked the garlic. I think I will try the posted recipe from bon appetit from another review..

• luv2cook2

• knoxville, tn

• 2/5/2012

True tahini has minimum seasoning in it and this recipe is way over seasoned. Try to put a dash of salt, a bit of dried mint, juice from half a lemon mixed with the same quantity of cold water. DO NOT put garlic! Garlic ruins the true tahini taste and makes it extra perishable.

• elanase

• michigan

• 8/10/2010

Keeping in mind previous "too salty" comments, I put in 1/2 the salt & just a pinch of sugar. I also did a little more lemon and water than called for in the ongoing "reduce calories" battle. This is my new fave dressing and it's even better the next day after the garlic has had its way.

• ellafuller

• Portland, OR

• 5/9/2010

used less salt. about a 1/4 tsp. was o.k. served w/ felafels, pitas, yogurt mint dressing, and other toppings. mixed leftover dressings together a couple of days later and had w/ toasted pita chips.

• insomniac96720

• hawaii

• 12/9/2008

This was WAY salty. I suggest trying it completely without and titrating up if necessary. I also found it improved with the addition of about 1/3 cup of thick Greek yogurt. I am about to go out in my garden and pick a small handful of spearmint leaves to mince and stir in. I hope this mix will dress my grilled eggplant righteously.

• droon

• Burlington, VT

• 7/25/2008

This tasted terrific -- my husband said it's one of his all-time favorite dressings, and he's very picky. I took advice of previous poster and just stirred in a bowl -- there's really no reason to dirty up a mixer for this recipe.

• twinxabc

• Boulder, CO

• 6/23/2008

this is very easy and delicious. will definitely make again and again. I love that it has no oil. We had it over a salad of cucumbers, tomatos, avocado and green onion. A keeper!

• anu_68

• lake park, fl

• 4/5/2007