Fructose Free Creamy Tahini Lemon Dressing
Creamy, nutty, and bright with fresh lemon, this tahini dressing comes together in minutes with just a whisk and a bowl. The base is well-stirred tahini loosened with cold water, which gives it that silky, pourable consistency that clings beautifully to greens, roasted vegetables, or grain bowls. Garlic-infused olive oil delivers all the savory depth of garlic without the fructan load that raw garlic brings, making this a genuinely smart swap for anyone navigating fructose sensitivity. A small amount of maple syrup rounds out the acidity from the lemon without tipping into high-fructose territory, keeping the sweetness subtle and balanced. Ground cumin adds a warm, earthy undertone that makes the whole dressing feel more complex than the short ingredient list suggests. A handful of fresh parsley stirred in at the end lifts everything with a little color and herbal freshness. Once you have a jar of this in the fridge, you'll find yourself reaching for it on just about everything.
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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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