How to Make Tahini Dressing

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Cutting board with ingredients for our tutorial on How to Make Tahini Dressing

Ready to learn my go-to dressing that’s perfect for salads, bowls, falafel, and more?

Allow me to introduce my 3-ingredient tahini dressing that’s so delicious it’s like liquid gold. I always have some on hand!

Whisking together ingredients for homemade Tahini Dressing

What is Tahini?

Tahini is made by grinding sesame seeds into a smooth paste. Sometimes the sesame seeds are hulled, sometimes they’re left unhulled; sometimes roasted, sometimes raw. Our favorite way to use tahini? THIS tahini dressing!

Origin of Tahini

Tahini is an Arabic name for ground sesame seeds. However, its origins are thought to have been in Persia, where it was called “ardeh.” Tahini later found its way to other parts of the world and was held as a delicacy as sesame seeds were rather expensive to procure. In some cultures, tahini was even used as currency. (source) We hope you LOVE this easy dressing that’s perfect for salads, falafel, roasted veggies, and more!

Homemade Tahini Dressing dripping from a whisk into a mixing bowl

How to Make Tahini Dressing

A creamy, rich sauce of tahini (sesame paste), lemon juice, and maple syrup! Add garlic or salt for extra flavor. The perfect dressing or sauce for salads, falafel, sandwiches, and more!
Author Minimalist Baker
How to Make Tahini Dressing #minimalistbaker #recipes #dressing #healthy #glutenfree #recipe
4.85 from 107 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 (3-Tbsp servings)
Course Dressing, Sauce
Cuisine Gluten-Free, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 5 Days


  • 1/3 cup tahini (ground sesame seeds – I love Alexis brand! For other brands, see our tahini review)
  • 1 medium lemon, juiced (1 medium lemon yields ~3 Tbsp or 45 ml)
  • 1-2 Tbsp maple syrup (or sub agave – or honey if not vegan)
  • 1 pinch sea salt (optional)
  • 1 clove garlic (minced // optional)
  • Water (to thin // ~3-6 Tbsp or 45-90 ml as original recipe is written)


  • To a medium mixing bowl, add tahini, lemon juice, and maple syrup. If adding salt and garlic, add now (optional).
  • Whisk to combine. Then slowly add water until creamy and pourable. The mixture may seize up and thicken at first, but continue adding water a little at a time and whisking until creamy and smooth.
  • Taste and adjust flavor as needed, adding more lemon juice for acidity, salt for saltiness, or maple syrup for sweetness.
  • Enjoy fresh, or store leftovers in the refrigerator up to 5 days (sometimes longer). This is delicious on things like SaladsFalafelFrittersBuddha Bowls, and more!



*Recipe makes ~3/4 cup dressing.
*Nutrition information is a rough estimate calculated without salt or garlic.

Nutrition (1 of 4 servings)

Serving: 1 three-tablespoon serving Calories: 133 Carbohydrates: 8.1 g Protein: 3.6 g Fat: 10.8 g Saturated Fat: 1.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 24 mg Fiber: 2.3 g Sugar: 2.7 g

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My Rating:

  1. Susan says

    This was fantastic! The first time that I made a tahini dressing for a power bowl the recipe I used was awful, which kind of made me shy away from tahini period. Thank goodness I found this recipe because I really didn’t want to give up on it! I made this recipe as written and it is absolutely delicious! I did add a tiny bit of the lemon zest and it all came together so nice. Definitely keeping this recipe!

  2. Dan says

    I’m trying to be kind, but this was really bad. The maple syrup is a definite do not add. The water recommended is too much

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dan, sorry you didn’t enjoy this. It’s usually a reader favorite! Did you make any modifications?

  3. Rae Crothers says

    This was exactly what I was looking for in my chopped kale salad. It’s a perfect balance of bitter, sweet, and tangy. The garlic did not feel optional to me. I doubled the recipe using 2 tablespoons of maple syrup and two small garlic cloves. I really loved the combination of the tahini and maple syrup, not one that I would have thought of. I get my tahini from a Lebanese deli that makes their own, so I don’t have a brand to share, but it doesn’t have salt so I did end up adding salt at the end after tasting the dressing. I made it in the food processor to make sure the garlic was well incorporated. It really whipped up, which I think would make a really good topping for roasted vegetables. But as a dressing, I did thin it with a bit of water.

  4. Ee says

    Thank you! I just made it (without garlic) and it tastes delicious with steamed broccoli, cauliflower and cabbage. 👏👏👏

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  5. Moogie says

    I used tahini with honey already in it because that is what I had. I added a teaspoon of maple syrup. I also used roast Garlic. Simply delish. This was lighter than I anticipated and yummy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karen, there should be a print button in the recipe box (located after the third photo). The print button is above the small photo and to the right of the title. Hope that helps!

  6. Zouhair "Fiorino" najjar says

    It is very interesting to read your article about Tahini..The name you used is now Public but the real Arabic Pronunciation is “Ta-Hi- Neh”” Tahineh.on the other hand we do not use Water for such Sauce ,instead we recommend plain Yogurt and add very Finely Chopped parsley.

  7. Patricia says

    Delicious! I’ve been looking for this recipe since college and finally found it! Mine did need the maple syrup as the lemon made it sour. I love this on things like salad and brown rice. Thank you so much!

  8. Allison says

    Great for salad or grain bowls. Dressed some arugula & spinach with it, sprinkled with chopped green olives and layer grilled halloumi on top…delicious. The uses are endless.

    Put in 1/4 of the called for maple syrup and it was waaaay to sweet, had to double the other ingredients to correct it and add some red pepper flakes to balance it out. Definitely make it without the syrup and then add at end, as needed. The tahini is fairly sweet to begin with.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear it was sweeter than you preferred, Allison. Would you mind sharing the brand of tahini you’re using? We wonder if it has an added sweetener as plain tahini is usually quite bitter. Thank you for sharing your experience! xo

  9. Kimberly says

    I’m not a fan of sweet dressings, so I left out the maple syrup, and added a handful of chopped Italian parsley. I put the ingredients into a small bowl, and used an immersion blender to bring it together. Thank you for explaining the dressing may seize up. Mine did, but adding the water thinned it out and made it perfect.
    This dressing is soooo delicious, and incredibly easy. I’m already thinking of all the ways I can use this dressing/sauce. Thank you!

  10. Ana walker says

    I love sesame seeds roasted. Tahini dressing is a beautiful n natural dressing l often use for dressing…thank you

  11. Carinjo says

    I loved this recipe! Smooth and creamy. Added some clementine to the blender just because it needed using up. It went great with griddled courgette and steak salad! Going to try making one of the buddha bowls next to use up the rest of the dressing.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo, yum! Thanks so much for the wonderful review and for sharing your modifications, Carinjo!

  12. Helen says

    I made this to use up tahini because I had a lot plus I love humus , similar ingredients but without the chickpeas.
    It turned out lovely, I had it on a mixed salad it was delicious and really livened it up. I will definitely make this recipe again.

  13. Ofie says

    I loved this recipe! There was definitely some apprehension on my end on how I was going to like it but its fabulous! I added an extra garlic clove, some ground white pepper and cayenne for a little extra flavor and oh my goodness! Thank you for sharing this recipe definitely becoming a staple in my house. 😊

  14. Sophia says

    Hi. I grew up eating something we call tacos árabes which are falafels, shawarmas and kebabs but mexicanized and they had the most wonderful white sauce that they called garlic sauce and I was crazy about it (being mexican I think thats a lot cause we have some of the most amazing salsas like mole, nogada, pipián, peanut, all the peppers and tomato/tomatillos, etc). I searched for tahini cause you wrote it was great on falafels and I made it and realiZed it was the garlic sauce only way better (cause I love a sweet). That was a few years ago and it still is my go to. It does not mix well with mexican food but it is great when following a mediterranian diet. I add chile de árbol

  15. Cindy says

    I agree with those who said this was too sweet with the recommended amount of maple syrup. I only used about 1.5 teaspoons and thought that was too sweet, so I would be cautious with adding the sweetener for those who prefer a less sweet sauce. But clearly many of the reviewers enjoyed it with the suggested sweetness, so I think some of us just prefer a more savory flavor.

    I thought this was good as a base, but I needed to add much more lemon juice as well as some apple cider vinegar to give it some kick. I also added a little soy sauce (for an unami flavor). With all of that, it’s a great sauce.

  16. Monique says

    I am new to tahini. Do you try to mix the paste with the oil in the jar first? Is the oil in the jar for preservation, therefore you fish out only the paste to use for the recipe? Not quite sure how to use it! The paste and oil are strongly separated and will not mix in the jar. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Monique, good question! We recommend thoroughly mixing the oil and paste with a butter knife so it’s more runny before using. Hope that helps!

  17. Sid says

    Hi , Great recipe. I added a couple of pinches of tumeric and cayenne pepper powder.
    Gives it a nice zing.

  18. LINDA says

    I love tahini dressings! I made this to go over a grilled Romaine salad. I added one TBS maple syrup and found it to be too sweet, so thinned it with more lemon juice rather than water. Also added quite a few more pinches of salt, but now I’m very happy with the results. Could just be me. I’m not a fan of sweet dressings.

      • Lora says

        I made this just now for my salad. I put 1 Tbsp maple syrup to start and then added more tahini and lemon juice to make it less sweet. I am not a fan of sweet dressing either (I should’ve known). I added the garlic clove, so I’m looking forward to trying it tomorrow to see how the flavors blend. Thanks for this!! It’s great to have the ratios. And it makes everything so tasty! Tomorrow it’s going on a sweet potato. :)

  19. Kamal says

    You can find this dressing in all Lebanese restaurants and it is from the Lebanese heritage. It is consumed with falafel, shawarma and grilled fish.

  20. Val says

    Looks delicious. – where can you purchase Tahini paste in Canada? I’m excited to try this. Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Val, we aren’t familiar with stores in Canada, but it should be available in the international section or nut butter section at most grocery stores!

    • Sandra Cooper says

      Hi Val,
      I found it at Loblaws. I’m in Ontario. It was around the international/ spice area. The brand they had was Al Kanater from Lebanon. Hope this helps!

    • shelley says

      I have bought it at Superstore and Save on. Also if you have an Iranian market near you they have the best tahini!

  21. Heather says

    I didn’t understand the tahini dressing hype until I made this recipe and now I want to eat it by the spoonful! So glad I gave it another try.

  22. Diana says

    This is one of the best dressings I have ever made. Made with all options, hefty pinch of salt. Used my NutriBullet. Delicious on a simple lettuce salad. Can’t wait to drizzle over roasted brussel sprouts or a Buddha bowl. Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoy it, Diana! Thanks so much for the lovely review! xo

  23. Stevie B says

    I used to live in Vancouver BC Canada and there was a place I would frequent for their salads. While the salads were incredible- it was the dressing that made it AMAZING. Years after I moved away I would still crave that dressing but couldn’t quite figure out what was in it until I came across this recipe and VOILA! This is the exact same (If not better) I have shared with so many people and it’s become a favourite for everyone.
    I can’t recommend this recipe enough. I think it’s perfect as is. I also love how I can control how thick/thin I want it to be depending on what I’m using it for. ***Also want to add since the start of the pandemic I have been cooking at home a lot more than usual and I pretty much only use minimalist baker recipes. You are so talented and thank you for sharing these recipes with us ***

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, amazing! We’re so glad you enjoy our recipes, Stevie! Thanks so much for your kindness! xoxo

  24. Kym says

    This is the best ever! I use it as my base recipe or with no additional ingredients. I like to add cumin, cayenne, Garam masala, chilli flakes (one or a combo) and use sesame oil instead of water.

    I can’t think of a meal I’ve had in the past 3 weeks that I’ve eaten without this!

  25. Lisa says

    I made this today with Trader Joe’s tahini and unfortunately, it is one of the most bitter tahini’s I’ve ever tasted. Disappointing since I buy 90% of our groceries at T.J.’s. Anyway, I was concerned the dressing wouldn’t taste good due to the tahini. After only adding 1 TBSP of the maple syrup the dressing was indeed quite bitter, however adding just another 1/2 TBSP of maple syrup, 1/2 tsp salt and a few shakes of black pepper did the trick. The dressing is very tasty! I think subbing almond butter or even peanut butter for the tahini would be delicious.

  26. Beth H says

    This dressing is sooooo good!!!! I added only 1 tbl maple syrup and added a little siracha and garlic sauce to taste. (I didn’t have any garlic). I spooned it over my kale salad with roasted veggies and chick peas and it’s my new craving!! Thank u for this. Will be making it again and again!!!

  27. Kathryn says

    Delicious! It went very nicely with a tossed salad that has a lot of arugula in it. Easy to make and easy to adjust to taste. I added a wee bit of dried dill weed and a twist of ground pepper. Yum! And I’m delighted to have lots left over.
    Thank you for this delightful dressing. :-)

  28. Emlou says

    I’ve been looking for an oil-free dressing for delicate (baby) greens. This is perfect – absolutely delicious and really easy to make! I used an immersion blender instead of a whisk. Because I have a lot of oranges, I substituted 4 tablespoons of orange juice for the lemon juice. I cut the maple syrup to 1 1/2 tablespoons and also added a pinch each of salt and garlic powder.

  29. Flora Marcu says

    D you have to put the jar in the refrigerator after opening, or how do you safely keep it for a long time ?
    Thank you

  30. Bethany says

    Thank you times a million for getting this recipe perfect! I have eaten many tahini dressings over the past 20 years in restaurants and this is by far the best I’ve ever had. My tastebuds were actually expecting the bitterness that often comes with this dressing and they were SO happy when it didn’t happen. I ate it with falafel, then on a salad, then over rice noodles. Seriously, thank you for putting in the time to make this awesome.

  31. Sharon says

    Really delicious. For lunch, I made a bowl with quinoa, chick peas, Asiago cheese, leftover baked salmon fillet and toasted pumpkin and sunflower seeds and this dressing topped it off perfectly. I wasn’t sure about the maple syrup as I have never had tahini dressing that had a hint of sweetness, but it really worked well. Thanks for this awesome recipe, which will be made many times over again.

  32. Valerie says

    Just made this super yummy and easy dressing! So delicious 😋. Will make in the future.

    Thank you for this receipe.

  33. Steve says

    This was good over a salad but not quite great for me. I think it needs way more than a pinch of salt, maybe 1/4 tsp+ if you are using it just with salad greens. Might try it next time with some olive oil and smoked paprika.

  34. Jeanne says

    I just made this tahini dressing and I am amazed! It is so good! I’ve been looking for a recipe for a while, yet they all seem to be very bitter – but this recipe is to keep! I think the sweetness of the maple makes all the difference here!
    Thank you for the recipe!

      • Natalie LePage says

        I made the tahini sauce and have found that the quantity of maple syrup as a sweetener should be revised to 1 to 2 tsp as apposed to Tbs. The current version is way too sweet with only 1 Tbs.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks for the feedback, Natalie! Feel free to reduce to preference! Other readers have really enjoyed it as written, so we’re hesitant to reduce it.

    • Elke says

      Just made it kept everything as written except the Maple syrup used 1 tsp. since I am not a sweet salad dressing person except in Fruitsalad. Oh so good in taste.😍

  35. Sharolyn says

    Delicious! Served over a cauliflower rice, cabbage, sun dried tomato salad and topped with Sunflower seeds.
    Everyone asked for recipe!
    Definitely will be making this weekly!

  36. Lisa says

    Absolutley delicious!!!

    Made it with the options (salt/garlic), poured over a simple baby kale, red leaf lettuce, cucumber chunk and toasted pepita salad.
    We all kinda wanted to lick our plates ; )
    Will make this super simple dressing again and again.


  37. Bobbi says

    This is a terrific recipe! So quick and delicious. I had everything on hand. Added a spoonful of Dijon mustard …. so good! Thank you. This will definitely be my go to recipe.

  38. Lisa says

    Delicious! This has all the right elements of a crave worthy dressing/sauce….creamy, tangy, salty, and a little sweet. I had to sub just a bit of almond butter because I ran out of Tahini (I made a double batch) and it still came out great.

  39. Zoe says

    Gorgeous with a spinach pumpkin salad, best dressing I’ve tried in ages! Could be a little sweet but I just added more garlic. Yum!

  40. Janice Short says

    Hi Dana, and thank you for this easy and awesomely delicious recipe! What a wow for the taste buds. Just made it with garlic and salt, planning to use it later. Then I tasted it and had to have it right away. Wasn’t very hungry so decided to slice an avocado, sprinkled with fresh cilantro and freshly ground black pepper and drizzled this dressing all over it. OMG, heavenly. On my way back to the kitchen to prepare something else to use it on, or else I’ll just devour it by the spoonful. BTW, I put ingredients into 8 oz Mason jar and shook well, and it’s perfect, no dirty dishes. Thanks for my new go-to favorite.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Janice! Clever way to save dishes =) Thanks so much for sharing! xo

  41. Colleen says

    My new favourite! A little sweet, a little bright, creamy. I made it without garlic for a change and it was perfect. Thank you!

  42. Lisa says

    This was amazing! I made it with the optional garlic and sea salt; served over a salad. Thank you!

    • Anya Gous says

      Made this today and love the recipe. Added a pinch of salt but left out the garlic. Will definitely make it again. Used it over a roasted veg/chicken/chickpea salad and it was fantastic. Thanks for a simple yet delicious recipe😋

  43. Skye says

    Made Tahini sauce for the first time and this was my first go at making dressing also. Really quick and easy to make. Poured it over some roasted kale, root veggies and tempeh and it was slammin!

  44. Stacy Owens says

    Could you sub unsweetened natural almond butter for the tahini?

    Also has anyone tried this as a dressing for a beet salad?

  45. Jay Jay says

    I have tried to make tahini before with not good results. This recipe is terrific! Thanks for the recipe!

    • Linda says

      This is absolutely delicious. To make it simple I just peeled half a lemon and put it in there no bother juicing. I also added a little bit of an orange as well. It’s so good. A little bit of cilantro to spice it Up. Mixed it in a little mini chopper Walla

    • Nancy Carlson says

      This is excellent. Perfect for spinach salad. I added some tamari sauce and rice wine vinegar to add more of an Asian flavor. Love it! The first time I had lemon tahini dressing was in the 80’s at the Treaty Oak Cafe in Austin, TX. This brought back great memories. Thanks Dana!!

  46. Jackie Merrick says

    Made this during quarantine 2020. Had half a lemon and a jar of tahini so I whipped this up, attempting half it. HOLY SH*T this is delicious! Put it on a salad/quinoa bowl. 10/10 will make agai

    • Christa says

      Same here! I used tahini, olive oil, sea salt & a squeeze of lemon. Absolute heaven! I follow a ketogenic lifestyle & had a coronavirus setback. This brought it back ;)

  47. Brandy says

    This is delicious! So good for salads or Buddha bowls and it’s nice to have a dressing without lots of preservatives and ingredients I can’t pronounce. I’ll be making this regularly! Thanks!

  48. Netboy says

    I used frozen apple juice concentrate instead of maple syrup. It was pretty good! Next time I’ll try frozen white grape or perhaps even orange juice. I’m sure maple syrup is most excellent too.

  49. Jan says

    I made this salad dressing last night over a roasted veggie, farro and arugula bowl. Would not change one thing about it! Fabulous! Thank you for posting!!!!

  50. Tom Oyston says

    Made this tonight. Very delightful would add Maple Syrup according to personal taste.One tablespoon was enough.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Tom. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  51. Cheryl says

    I love this!! I’ve been looking for a good dressing for years. Most of the recipes have cashews and they were horrible. I just made this for my salad today and after I tasted it, I wanted to just drink it! I used my stick blender at the end of mixing it and it emulsified beautifully! Dana, your site is the first I’ve ran into (I’ve checked out many, many over the years) that has AWESOME recipes! :)


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the sweet note and lovely review, Cheryl. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  52. Josie says

    So quick to make and so tasty! I had some kale to use up and I decided to try this dressing out. I really love the flavours. I used 2 tbsp of maple syrup but will probably cut that in half that next time.

    Thanks for another great recipe! I have a feeling I’ll be coming back to this one a lot.

  53. Maddy says

    Yummy! I was skeptical about adding the maple syrup since it seemed like an odd combo but it was delicious. I only used 1 tablespoon though. I was recreating the Mediterranean grain bowl from Panera and it turned out almost identical. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Maddy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  54. Lucy says

    I added two full tablespoons of maple syrup and it was a bit too sweet. However, it was easy to fix by adding more tahini and salt. Fabulous taste and it goes well with virtually anything (I used it as a salad dressing and a baked potato topping). Can’t wait to put it on more things tomorrow!!!

  55. Keith Wright says

    This is linked from a 3 ingredient Tahini dressing recipe that has 4 ingredients (including water).
    This is a 6 ingredient recipe.
    Could you please clarify?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Keith, sea salt and garlic are listed as optional. So there are only 3 essential ingredients: tahini, lemon, and maple syrup. Water is then added to thin but we don’t include it in the ingredient count as it doesn’t need to be purchased from the store.

  56. Peggy says

    I find many homemade dressing recipes that I would love to try, however, many say they must be used in 3-4 days. That’s a lot of dressing to have to eat if you are the only one eating it. How long would this one last in the fridge?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Peggy, 3-4 days is a conservative estimate. A less conservative estimate on this one would be 5 days, perhaps longer. Enjoy!

  57. Giselle says

    Hi, I made a copycat Panera Bread Mediterranean Warm Bowl and the recipe called for tahini dressing. The recipe also said that tahini dressing was “hard to find, and expensive”. So I looked for a tahini dressing recipe, and found yours! I whipped some up in a jiffy, since I had all of the ingredients on hand – the basic 3-ingredient version made with maple syrup plus a bit of Baja Gold sea salt. It was super fast, easy, and delicious! Can’t wait to put some on my Mediterranean warm bowl tomorrow for lunch! Thank you for sharing your recipes.

    • Rebecca Boos says

      Hi I found this recipe after I made my dressing. They are almost identical but… I ran into a problem. I left the kit hen for 5 whole minutes and came back and my dressing had turned into a solid mass of foam. It thick it didn’t drip when I turned it upside-down. LOL! I am. But you have solved my problem for me. Add a little more water. I was totally floored. ThTs never happened before so a thank you for a great recipe.

  58. Laura says

    I have made 2 or 3 of your recipes. I am not a vegan, but I could eat this food on a regular basis.

    Thank you, Dana!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Dusk, sea salt and garlic are listed as optional. So there are only 3 essential ingredients: tahini, lemon, and maple syrup. Water is then added to thin but we don’t include it in the ingredient count as it doesn’t need to be purchased from the store.

        • Janell Buchmann says

          Gosh. I made this with the 3 ingredients only (no salt or garlic) and it was eating by the spoonful delicious. To rate this without making it is your loss.

        • Flick says

          So, 2/3 of the extra ingredients are optional. One of those is considered a pantry staple and never included in an ingredient count. And I don’t think you can consider water an ingredient.

  59. Grant Brown says

    It was quick and easy. I think more than 1 T of syrup or honey would be way too much. I know people love their sugar though. But next time i will decrease down from even 1 T. For the Admin: Also, i wish the font for the recipe was to so small. Why is this? Honestly, i am only here for the recipe and not all the writing i have to skim through before the recipe. Not sure why it has to be that way. The article font is actually much larger than the recipe font. I never read the article fyi. Don’t you realize people are reading from their iPads in the kitchen?! We’re just trying to cook! Otherwise, i like the site, although many little things are annoying. I wish it were possible to do a check of ingredients in the recipe too.

  60. Carol K says

    My family gave this dressing their OMG! rating tonight. It was perfect over a cold refreshing quinoa salad bowl loaded with summer produce on this hot August evening. I substituted fresh orange juice for the water to thin and added a full bunch of parsley to the blender. Fabulous!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we haven’t tried that, but it might work! Let us know if you give it a try!

  61. Sophie says

    OMG!!! So delish. I eat it with my fav salad-cruciferous crunch from Trader Joe’s! Thank you:)

  62. Erin says

    I’ve been trying to make my own salad dressing lately so I can control what’s in it. Was looking for a good recipe with tahini and I saw your recipe. Wow, so good and easy, I used my bullet blender instead of a bowl and whisk but it came out great, will definitely make it again soon.

    • Julie says

      Made this according to the recipe, but omitted the garlic. It was my first time trying tahini in a dressing. (I only ever used it to make hummus.) This dressing was delicious, and super quick to whisk together. Tahini by itself has a strong, almost bitter flavor to me, and the lemon juice and maple syrup really lightened it up without covering it up. Well done. Thank you!

  63. Heather says

    This is delicious as written but I like to add a flight of olive oil and a couple squirts of Bragg’s instead of salt. I could drink it!! Love your site.

  64. Judith says

    Just made this and it was so simple and quick. Made a quick watercress salad with oranges and walnuts. This dressing is perfect and I don’t eat salads often. Thanks so much.

  65. Mandy Richard says

    This is my go to recipe for Tahini dressing! I love it so much and use it with many things…sandwich spreads, dips, salad dressing, and whatever I can think of. Highly reccomend!!

  66. Dolly says

    This my favorite dressing on everything. I looked for 1&1/2 years after I began eating wholefooodplantbased foods and this is the first dressing I have made that I really love , so many were barely tolerable to me.

  67. Dolly says

    This is my favorite dressing for quinoa bowls with steamed vegetables , fresh kale,shredded cabbage, with nuts and seeds. It is so good as a dressing for potatoe salad and pasta salads.and It’s delicious in hummus

  68. Eve says

    I made this and it took about 5 minutes. Its delicious and I used it to dress a quinoa salad with butternut squash, red cabbage and green onions in it. Then I put a scoop of tgis quinia salad on top of a bed of mixed greens and voila! Lunch. Tgough this plain version is versatile enough itself, you can add fresh herbs or spices to flavor this differentky for whatever you wabt to use it for.

  69. Jill Trufant says

    I make this dressing often! So simple and easy to make, but with a big flavor punch. I love putting it on a big bowl of roasted veggies and quinoa. The perfect fall dinner!

  70. Fatima White says

    I made this dressing for my family and they loved it! My daughter asked for a gallon for her. Thank you for making this a huge success!!

  71. Hannah says

    Hi, I absolutely love this dressing and it keeps so well in the fridge during the week. Do you think it would also work if I used a nut butter like peanut instead of the tahini?

  72. Wayne says

    My wife left for work, but not before requesting falafels on rice, chopped romaine lettuce and a nice tahini dressing chocked into a large whole wheat pita pocket. I’ll pick up some tahini dressing while I’m out I said! She replied, look it up and make your own!
    Thanks so much Dana your tahini dressing tastes fantastic, Love it
    Your star rating system isn’t working well on a windows ten, I would it at 4 stars

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You can, but tahini made from unhulled sesame seeds tends to taste more bitter and does’t get quite a smooth as when it is made from hulled sesame seeds, so this will affect the flavor in the final product. Hope this helps!

    • Catherine says

      Mine turned out fine – not bitter. I always use unhulled sesame seeds when making tahini. The generous amount of maple syrup in the recipe would hide any bitterness if you think the tahini is bitter… I don’t.

  73. Britany says

    I found a recipe similar to this from minimalist baker a couple of years ago and I make it all the time! It’s delicious and super versatile. Love it on a big kale salad! Quick, easy, simple, and good for you!

    • Cheryl says

      This dressing is a crowd pleaser, hard not to just dip a spoon! I made a napa cabbage, peanut, pineapple, scallion, and shredded chicken salad for my book club. Huge hit! Thank you!