Almond Free Creamy Tahini Lemon Dressing
Bright, nutty, and tangy all at once, this tahini lemon dressing is the kind of thing you'll want to drizzle over absolutely everything. Sesame-based tahini does all the heavy lifting here, giving you that rich, creamy texture without a single tree nut in sight — a real win when so many store-bought dressings sneak in almond oil or almond-derived emulsifiers. Garlic-infused olive oil adds depth without the sharp bite of raw garlic, while fresh lemon juice keeps the whole thing lively and bright. A touch of maple syrup balances the acidity, and ground cumin rounds it out with a warm, earthy note that makes the dressing feel genuinely complex. The technique is simple: whisk everything together, then add cold water gradually until it reaches that perfect pourable consistency. It comes together in one bowl with no blender required, which means less cleanup and more time enjoying the results. Fresh parsley stirred in at the end adds a little color and a pop of herbal freshness that takes it from good to great.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- ½ cup tahini (well-stirred)
- ¼ cup fresh lemon juice (from about 2 lemons)
- 3 tbsp garlic-infused olive oil
- 3–4 tbsp cold water, plus more to thin
- 1 tbsp maple syrup
- ½ tsp ground cumin
- ¼ tsp fine salt, or to taste
- ¼ tsp freshly ground black pepper
- 1 tbsp finely chopped fresh parsley (optional)
Instructions
- 1
Add the tahini, lemon juice, garlic-infused olive oil, maple syrup, cumin, salt, and black pepper to a small bowl. Whisk together until the mixture is smooth and uniform — it will seize and look thick at first, which is expected.
- 2
Add cold water 1 tablespoon at a time, whisking after each addition, until the dressing is pourable and coats the back of a spoon — about 3 to 4 tablespoons total. The dressing should flow off the whisk in a thin, steady ribbon.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!