Creamy Tahini Lemon Dressing


Say hello to this fabulous, 5-minute powerhouse dressing that deserves to be placed straight into your kitchen toolbox of essential, save-the-day recipes! OK, that’s a big ask of such a simple dressing. Yet this creamy tahini combo is truly finger-licking good, with its lemony deliciousness shining through its creamy texture with just the right amount of spunk and attitude. Wait till you taste how it dresses up salads to the nines. How it drizzles delectably over steamed broccoli or cauliflower. Plus how it adds wow factor to grilled fish and asparagus!

Especially relevant is having tahini as one of the star ingredients, due to its nutritional impact. First of all,  tahini delivers a 20% complete protein package, including one of my favorite amino acids tryptophan. Tryptophan is a precursor for the neurotransmitter serotonin, a feel-good mood regulator and positive influence in sleep quality and maintenance. We want this! Also, tahini’s a good source of B vitamins, vitamin E, and trace minerals like zinc,  calcium and manganese.

Meanwhile, studies have demonstrated the immune-boosting abilities of sesame seeds and the cardiovascular-protective role they can play. Indeed, in a study comparing 27 different nuts, seeds, legumes and grains, they ranked the highest in cholesterol-lowering phytosterols! A study published by The Yale Journal of Biology And Medicine found that sesame seeds have significant antihypertensive properties while having beneficial effects on levels of triglycerides and antioxidants. Add to this tahini’s ability to significantly assist with skin cell rejuvenation, firmness and elasticity. Anyone else keen to prevent early signs of aging? Hence can you see why you want to always have a jar of this in your fridge!

Once you’ve made this dressing, keep on spooning into the jar with some other tahini faves. Golden granola, banana bread, and roasted carrot hummus dip are calling!

Tahini Dressing


1/3 cup tahini (hulled)
juice of 1 large lemon
1 teaspoon lemon zest, finely grated
2 garlic cloves, finely chopped (leave to rest 5-10 minutes after chopping before adding to the bowl)
1/2 teaspoon Himalayan pink rock salt
1/4 cup filtered water (or less for when a thicker consistency is desired)


• Start by blending the tahini and lemon juice in a food processor or Thermomix until thoroughly combined.
• Add lemon zest, garlic cloves, salt and water to the bowl and blend to combine until a smooth consistency similar to cream is achieved. Add a little more water or lemon juice if required.
• Serve immediately or store refrigerated in a sealed glass jar for up to a week.


When starting with the tahini, be sure to give it a big stir inside the jar first to incorporate any natural, heart-healthy oils that may have risen to the top.
I sometimes play with this by adding in chopped parsley with the garlic and lemon zest as a lovely, vibrant addition.