Ingredients
Equipment
Method
Whisking the Base
- In a medium bowl, combine 1/2 cup well-stirred tahini, 1/4 cup plus 1 tablespoon fresh lemon juice, 1 teaspoon Celtic sea salt, a few twists of freshly ground pepper, and a pinch of smoked paprika.
- Whisk vigorously until the mixture becomes surprisingly thick and smooth, forming a uniform, thick base.
Adding Oil and Water
- Whisk in 1 tablespoon of extra-virgin olive oil until fully incorporated.
- Gradually add 1/3 cup of filtered water, whisking continuously, until the thick paste thins out and becomes beautifully smooth and pourable.
- If you desire an even thinner, more drizzly consistency, continue to add more water, just a teaspoon at a time, until it reaches your preferred fluidity.
Taste and Adjust
- Taste the dressing and adjust seasonings as needed. Add more lemon juice for a brighter, more zesty flavor. If the tahini is bitter or the dressing is too sharp, add 1/4 to 1/2 teaspoon of maple syrup or honey to balance it. To mellow a too-sharp flavor, whisk in an extra 1/2 to 1 teaspoon of olive oil.
- For optimal consistency and flavor, take the dressing out of the fridge about 1/2 hour before using, so it is easier to whisk together.
Notes
This dressing will naturally thicken as it sits in the fridge; simply whisk in a splash of water or lemon juice to loosen it back up to your preferred consistency before serving. Store leftover Tahini Dressing in an airtight glass container in the refrigerator for 5-7 days. Avoid freezing as creamy, emulsified dressings can separate upon thawing. Nutrition information is estimated based on common ingredients and serving sizes and may vary.