Easy Lemon Tahini Dressing

Lemon Tahini Dressing on my Paprika Chickpea Meal Prep

I’ve mentioned my lemon tahini a few times, I thought it might be nice if I actually posted a recipe for it! This lemon tahini dressing is so good on salads, over roasted veggies, or drizzled over almost anything! It’s so easy to make, healthy, and freezes well. What’s not to love?

Tahini is a paste made from sesame seeds. It’s used in recipes for home made hummus, baba ganoush, as well as salad dressings!

I found a super easy tahini paste recipe online, but you can also buy the paste already made in almost any grocery store. You might just need to ask for help finding it! I love making it from scratch because buying in bulk saves money and really cuts down on the plastic packaging waste in our home. Plus, it always tastes better and is super satisfying to when you’re done!

The base for the tahini paste recipe comes from inspiredtaste.net. I’ll include a summary in my lemon tahini dressing recipe below!

  • Difficulty: easy
  • Print


Feel free to skip making your own paste if you prefer store bought.

Ingredients

  • 1 cup hulled sesame seeds
  • 2-4 tbsp olive oil (or other neutral oil of choice)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 to 1 whole lemon
  • 1/2 tsp salt

Directions

    For the paste:
  1. If making your own paste, I highly recommend toasting the sesame seeds. To do so, take a dry sauce pan and heat on medium. Add sesame seeds and stir for about 3 minutes until fragrant and lightly colored (can burn easily so watch closely and stir frequently!)
  2. Add sesame seeds to a food processor and process until a crumbly paste forms (1min)
  3. Add oil (I used 3 tbsp like suggested in original recipe) and blend until smooth. If too thick, add another tbsp oil.
  4. The tahini paste is done! I set aside about half of the paste to freeze for other recipes. Then I used the other half for the dressing…
  5. To turn into dressing, add spices and the juice of 1/2 lemon (about 1 tbsp if using concentrate) to the tahini and mix! You can do it with a spoon or right in the food processor. I used this ratio of spices for a half batch of paste. If you want to turn the whole batch into dressing, just double the spice quantity and use the whole lemon (or 2 tbsp concentrate)!

Easy right? Do you have any other plant based dressings you make at home? I would love to try it! Drop a comment below!

1 Comment

  1. Pingback: Paprika Roasted Chickpea Meal Prep | Chrissy Goes Hippy

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