Mustard Free Creamy Tahini Lemon Dressing
Bright, nutty, and silky smooth, this lemon tahini dressing comes together in one bowl with just a whisk and a few pantry staples. The base is well-stirred tahini loosened with fresh lemon juice and cold water, which creates that glossy, pourable consistency that clings beautifully to salads, grain bowls, or roasted vegetables. Garlic-infused olive oil adds depth without any sharp bite, while a touch of maple syrup and ground cumin round out the flavor into something genuinely craveable. For anyone navigating mustard sensitivities, store-bought dressings are a minefield — mustard is one of the most common emulsifiers hiding in bottled vinaigrettes and creamy sauces. This recipe skips it entirely and still achieves a perfectly emulsified, restaurant-quality result through the natural binding power of tahini. A final taste-and-adjust step lets you dial in the salt, acidity, and thickness exactly to your liking, so every batch turns out just right. Fresh parsley stirred in at the end adds a pop of color and herby freshness that makes it feel a little fancy with almost zero extra effort.
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!