Hazelnut Free Lemon-Tahini Dressing
Bright, creamy, and packed with nutty depth, this lemon-tahini dressing is the kind of sauce that makes everything it touches taste better. Tahini — made purely from sesame seeds — delivers that rich, slightly bitter creaminess without any tree nuts in sight, so it's a genuinely satisfying option for anyone navigating hazelnut concerns. The trick to getting the texture just right is adding cold water gradually while whisking, which transforms a thick, seized paste into a silky, pourable ribbon that clings beautifully to greens, roasted vegetables, grain bowls, or falafel. Fresh lemon juice and a hit of garlic keep things lively, while ground cumin adds a warm, earthy undertone that rounds out the whole dressing. A little lemon zest stirred in at the end is optional but absolutely worth it for an extra pop of citrus. Store-bought dressings can be a minefield of unexpected additives, so whipping this up from scratch with a handful of pantry staples is both smarter and tastier. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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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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