Nutmeg Free Creamy Tahini Lemon Dressing
Bright, nutty, and tangy all at once, this tahini lemon dressing comes together in a single 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 silky, pourable consistency that clings perfectly to greens, grain bowls, or roasted vegetables. Garlic-infused olive oil adds depth without any raw bite, while a touch of maple syrup balances the acidity just enough to round everything out. Ground cumin gives it a warm, earthy backbone that makes the whole thing taste far more complex than the effort involved. So many store-bought dressings sneak in unexpected spices — including warm ones you might be trying to avoid — so making your own means you know exactly what's in the bottle. A finishing stir of fresh parsley adds a pop of color and a clean herbal note if you want it. Whip up a batch, store it in a jar, and drizzle it on just about everything for the rest of the week.
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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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