Hazelnut Free Creamy Tahini Lemon Dressing
Bright, tangy, and impossibly silky, this tahini lemon dressing comes together in minutes with just a bowl and a whisk. Sesame-based tahini is the star here — completely tree-nut-free by nature — so you get all that rich, nutty depth without any hazelnut-derived ingredients sneaking in. Store-bought dressings and sauces can be a minefield when you're avoiding specific tree nuts, since shared production lines and vague labeling make it hard to feel confident. Making it yourself means you control every single ingredient, from the garlic-infused olive oil to the touch of maple syrup that rounds out the acidity. The cold water trick is the real magic: adding it gradually transforms a thick, seized paste into a glossy, pourable ribbon that clings beautifully to greens, grain bowls, or roasted vegetables. A pinch of cumin adds warmth, and a handful of fresh parsley lifts the whole thing with a pop of color and freshness. Once you have a jar of this in the fridge, you'll find yourself drizzling 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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