Since I was a kid, I have always been a dressing-on-the-side type person. But this dressing is different. This is the mother of all dressings…

I first started using tahini as a dressing when I discovered it’s what gives hummus that lovely nutty flavour. To be honest, straight up tahini drizzled over a salad is pretty good in itself, but mixing it with lemon, garlic, cumin and a bit of black pepper takes it to a whole new level.

Tahini is sesame seed butter which means it’s packed full of phytosterols (which research suggests can help lower cholesterol) and rich in linoleic and oleic acids (also great for cholesterol and brain health).

It’s been used for centuries in Middle Eastern and I love it with falafel. It is:

Slight tangy
Oh-so-simple to make
The perfect way to jazz up a dish

If you give this recipe a try, let me know how you like it! Leave a comment and share it – it’s super helpful for me and other readers.

And as always, don’t forget to take a picture and tag it #FearFreeFood on Instagram. I love seeing what you cook up!

Print Recipe
Lemon Tahini Dressing
Creamy, lemony and oh-so-simple, this dressing is a sure way to jazz up any dish. Just drizzle a little over your favourite salad and voila!
Course Sides + Dips
Prep Time 5 minutes
Course Sides + Dips
Prep Time 5 minutes
In a food processor
  1. Place all the ingredients except the water in a food processor and blend for 30-60 seconds.
  2. Slowly add water and blend until you create the thickness of dressing you’re after.
  3. Store in an airtight jar.
In a jar
  1. Place the tahini and olive in a jar and set to one set.
  2. Crush the garlic clove with the salt until it forms a paste and add to the jar.
  3. Add the lemon juice, cumin and black pepper to the jar and about half the water. Place a lid on the jar and shake for 30-60 seconds until well mixed.
  4. Thin with more water if desired.