These three dressings, miso tahini dressing, turmeric and lime tahini dressing and smoky chipotle tahini dressing, are incredibly versatile, quick and easy to make, and they’re not just for salads.
I consume tahini like it’s going out of style, and if I’m not making hummus or pouring it directly onto anything from a bowl of oatmeal to roasted veggies, I’m making some sort of dressing with it!
Tahini dressings are incredibly versatile, astonishingly quick and easy to make, and they’re not just for salads. A vegan meal without a creamy element is like flying a flag at half-mast it’s just not quite right. In all the places you might think to add cream cheese, creme fraiche, sour cream or yoghurt, a tahini dressing can add that creamy brightness usually reserved for dairy.
The smoky chipotle dressing is delicious drizzled over tacos or added to burritos in place of sour cream, add a swirl of the turmeric and lime dressing over a rich curry to replace plain yoghurt or use the miso tahini dressing wherever you would otherwise use Japanese mayo.
What do you need to know before you make this recipe?
Firstly the easiest way to make tahini dressing is with a jar, so start scratching around for one now!
Secondly, each of these tahini dressings is made with the same base recipe – 60g tahini, 60g water, ¼ teaspoon of salt and some form of acid. If you want a plain tahini dressing, follow the smoky chipotle recipe and leave out the chipotle and smoked paprika, or you can use the base formula to experiment with other flavour combinations.
I’ve included all the additional notes for this recipe at the bottom of the page with the hope of improving your experience here at blue border. If you found this useful, I’d love your support on Instagram, click here to follow.
ingredients
for the miso tahini dressing
- 60g / 2.12oz tahini
- 60g / 2.12oz water
- ¼ tsp. fine sea salt
- 1 tsp. rice wine vinegar
- 1 tsp. miso paste
- 1 garlic clove, minced
for the turmeric & lime tahini dressing
- 60g / 2.12oz tahini
- 60g / 2.12oz water
- ¼ tsp. fine sea salt
- Juice from ½ a lime
- 1 tsp. maple syrup
- ¼ tsp. turmeric powder
for the smoky chipotle tahini dressing
- 60g / 2.12oz tahini
- 60g / 2.12oz water
- ¼ tsp. fine sea salt
- 1 tsp. apple cider vinegar
- 1 tsp. maple syrup
- ½ tsp. smoked paprika
- 1 tsp. chipotle in adobo sauce
process
Add the ingredients for each dressing into a clean medium-sized jar. Screw the lid on tightly and shake vigorously until the dressing is well combined.
Store in the fridge and use within 3-4 days.
NOTES: Tahini Dressing 3 Ways
Ingredients Notes
Tahini
Not all tahini is created equally! The best tahini should be pourable, incredibly smooth and has a very neutral, slightly salty taste. Anything that is thick and pasty or tastes liked toasted sesame should be vehemently avoided. The best place to find decent tahini is a Middle Eastern Grocery store. I always look for the Lebanese SH Yaman tahini or the Al Nakhil tahini.
Recipe Questions
What to do if the tahini dressing is too thick?
Tahini dressing tends to thicken up as it stands, especially after it’s been in the fridge. If you find it’s too thick to pour, add 1-2 teaspoons of water and shake the jar to combine.
What to do if the tahini dressing isn’t thick enough?
As mentioned, tahini dressing tends to thicken up over time if yours seems too thin, let it stand for 5mins and shake up the jar again. If it’s still too thin, add another teaspoon of tahini until you get the consistency you’re after
Do you have any other flavour recommendations?
- If you want to put a little more effort into it, double the base recipe, add it to a blender and blend with your favourite soft green herbs (chives or dill are my favourites) or half a small cooked beetroot for a fuchsia coloured dressing.
- Wholegrain mustard and maple syrup are also great additions for a honey mustard style dressing. Follow the marinade recipe in my maple mustard tahini roasted cauliflower for a maple mustard tahini dressing.
- I also love adding garlic powder, onion powder and celery salt to the base recipe.
