This tahini dressing recipe could not be any easier to make – just place the ingredients in a blender and puree!
The one thing I never, ever buy at the grocery store is bottled dressing. Most dressings on store shelves are made with poor quality oils, tons of unnecessary sweeteners, emulsifiers, preservatives, and artificial ingredients – not to mention that most of them taste… well, not good. If you’re housing any store-bought dressing in your fridge right now, walk on over there, pick up the bottle, read the ingredients, and if you don’t recognize the words, take the bottle and throw it in the trash – you don’t need that kind of negativity in your life. #selfcare
Mixing up a batch of homemade dressing has been an easy and essential part of my meal prep routine for years. Whether I’m making salads or grain or soba noodle bowls throughout the week, having a dressing prepped in advance really streamlines the dinner-making process.
This cilantro-lime tahini dressing recipe is my new summertime go-to. The fresh herbs lend a refreshing, herbaceous quality to the dressing, while the lime juice adds tang and balances the richness and nuttiness of the tahini. And it’s green, which immediately helps any meal appear healthier.
Let’s talk about tahini for a second: tahini is a sesame seed paste that’s widely used in middle-eastern cooking and was, almost singlehandedly, popularized stateside by king Ottolenghi’s encyclopedia-like cookbooks. Tahini can be found in most supermarkets today, either alongside the nut butters or in the international foods aisle.
Be sure to read the ingredient list when purchasing your jar since the only ingredient should be sesame seeds. Tahini is a great source of heart-healthy fats as well as plant-based protein, calcium, iron, and other minerals. Some brands are more bitter than others so you may have to try a few before settling on a favorite; I like Krinos and Joyva brands.
Most of us buy our first jar of tahini to make hummus or baba ganoush and then stare at the still-almost-full jar in the fridge, scratching our heads wondering how to use it up. If you’ve ever wondered what to make with leftover tahini, fret not – there are dozens of ways to utilize the creamy paste. Aside from this tahini dressing recipe, you can use it in smoothies (instead of nut butter), make cookies or brownies, or slather it on toast, as seen at NYC’s Dimes, with raspberries, mint, and honey.
Back to this tahini dressing recipe. It’s nutritious, lasts up to a week in the fridge, and you can use it…
- to dress your favorite greens
- on grain bowls and roasted vegetables
- alongside falafel and veggie burgers
- as a dip for crudités, chips, and crackers
This dressing is perfect for salads, grains bowls, falafel, and veggie burgers. You may also use it as a dip for crudités.
- ½ cup filtered water
- ½ cup tahini
- ¾ cup packed roughly chopped cilantro leaves (about 1 small bunch)
- ¼ cup freshly squeezed lime juice (about 2 to 3 limes)
- 1 medium garlic clove, roughly chopped
- A few dashes of your favorite hot sauce
- ½ teaspoon fine salt salt
- Freshly ground black pepper, to taste
- In a blender, food processor, or Nutribullet, combine the water, tahini, cilantro, lime juice, garlic, hot sauce, salt, and pepper. Puree until smooth, stopping to scrape down the sides of the blender as needed. Taste and adjust the seasonings if needed. Scrape into an airtight container and store in the fridge for up to 1 week.
- Serving Size: 2 tablespoons
- Calories: 96
- Fiber: 1.9 g
- Protein: 3 g