Eggless Creamy Tahini Lemon Dressing
So many creamy dressings rely on eggs or mayonnaise to get that luscious, pourable texture — but this one achieves it entirely through the magic of well-stirred tahini. The sesame paste emulsifies beautifully with fresh lemon juice and cold water, building a silky, rich consistency that clings to greens, grain bowls, or roasted vegetables without any animal-derived binders. Garlic-infused olive oil adds depth and a gentle savory note, while a touch of maple syrup balances the natural bitterness of the tahini and the brightness of the citrus. Ground cumin rounds everything out with a warm, earthy undertone that makes this dressing taste far more complex than the short ingredient list suggests. The technique is simple: whisk, add water gradually, and adjust to taste — the whole thing comes together in one bowl with no special equipment. A finishing scatter of fresh parsley lifts the color and adds a clean herbal pop if you want it. Keep a jar in the fridge and you'll find yourself reaching for it on everything.
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!