Coconut Free Lemon-Tahini Dressing
Bright, nutty, and tangy all at once, this lemon-tahini dressing is the kind of sauce that makes everything it touches taste better. Sesame paste forms the creamy backbone here, so there's absolutely no need for coconut milk or coconut cream to get that lush, silky texture — just tahini, olive oil, and a little cold water whisked together until smooth. The trick of adding water gradually is what transforms the initially thick, seized-up paste into a glossy, pourable ribbon that clings beautifully to salads, grain bowls, roasted vegetables, or falafel. Fresh lemon juice and a touch of garlic keep things sharp and bright, while ground cumin adds just enough warmth to make it feel complex without being fussy. It comes together in a single bowl with a whisk and a handful of pantry staples, which means weeknight dinners just got a serious upgrade. If it thickens up in the fridge, a quick splash of cold water brings it right back to life.
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Learn more →Ingredients
6 servings
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 small garlic clove, finely grated or minced
- 2 tbsp extra-virgin olive oil
- 3–4 tbsp cold water, plus more as needed
- ½ tsp ground cumin
- ¼ tsp salt, plus more to taste
- ¼ tsp lemon zest (optional)
Instructions
- 1
In a small bowl, whisk together the tahini, lemon juice, garlic, and cumin until combined — the mixture will seize and look thick and paste-like at first.
- 2
Drizzle in the olive oil while whisking continuously until incorporated.
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