Tahini Sauce Salad Dressing
If you’re into rich Middle Eastern flavors, this smooth and deep Tahini Sauce is a must-have in your kitchen. Ever since I first made it, it’s been a go-to for a wide range of dishes: from roasted vegetables to brunch bowls. It’s creamy, nutty, slightly smoky, and incredibly versatile.
Tahini is more than just a flavorful base, it’s a nutritional powerhouse. It’s rich in plant-based protein and heart-healthy fats. Compared to traditional oils, it contains less saturated fat and more fiber, making it a smarter choice for blood sugar stability and. Plus, since you dilute it with water and lemon juice to make the sauce, you get all the richness with fewer calories and carbs per serving.
This version sticks to the traditional roots but embraces a more balanced, nutrient-aware approach. Unlike regular oils, tahini has significantly fewer calories and fat, while still delivering richness and depth. And if you’re managing your carbs or blood glucose like I am, you’ll appreciate how satisfying and blood-sugar stable this sauce is without loading up on fats or sugars.
It pairs perfectly with roasted eggplant, grilled bell peppers, veggie platters, or drizzled over poached eggs. Add a touch of honey and garlic powder for a sweet-savory twist, or mix in cumin, za’atar, or smoked paprika for deeper flavor.
Check the video version of this recipe on my YouTube channel.
Recipe
Tahini Salad Dressing
Ingredients
- 2 tbsp Tahini
- 1 tbsp lemon juice freshly squeezed
- 2 tbsp cold water
- 1 tsp olive oil optional
- A pinch of salt to taste
Instructions
- In a bowl, whisk together tahini, lemon juice, and cold water.
- Keep whisking, even if the mixture seems to split or seize up at first. It will emulsify into a smooth, creamy sauce after a minute or two. Add a bit more water if it's too thick.
- Stir in salt and a drizzle of olive oil, if using. Taste and adjust as needed.
