Carrageenan Free Creamy Tahini Lemon Dressing
This silky, tangy dressing comes together in one bowl with nothing more than a whisk and a few pantry staples — no blender required. Tahini, bright fresh lemon juice, and garlic-infused olive oil form a rich, nutty base that's balanced by a touch of maple syrup and warm cumin. The result is a dressing that's genuinely creamy without relying on any dairy or emulsifiers, which makes it a smart pick when you're trying to avoid additives commonly hidden in store-bought dressings and creamers. Carrageenan shows up in a surprising number of bottled dressings and plant-based products, so making your own from scratch is the cleanest way to stay clear of it. Cold water whisked in gradually is the real trick here — it loosens the tahini into a smooth, pourable ribbon that clings beautifully to salads, grain bowls, or roasted vegetables. A final taste-and-adjust step means you can dial up the brightness with extra lemon or deepen the savory notes with a pinch more salt, making this as versatile as it is simple.
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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.
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