Where can I find tahini?

Look for tahini near the nut and seed butter or the international section at the grocery store. If it's not available at your local shop, it can be purchased through Amazon .

How do I thin the tahini dressing to the right consistency?

Blend in water gradually until it reaches your desired consistency: thick for dipping, medium for drizzling, or thinner for salad dressing. Add small amounts so it doesn’t turn watery.

Can I make the herb tahini dressing without garlic?

Yes, you can skip the garlic. To add more flavor, increase the herbs and/or add lemon zest.

Should I use warm water or ice-cold water in tahini dressing?

I tested whether warm water or ice-cold water worked better for a creamy tahini dressing. I used a new jar of tahini and the same recipe for both batches to maintain consistency. I added the same amount of water to each batch and let the dressings sit for a few minutes. The warm-water batch thickened as it rested, while the ice-cold-water batch stayed creamy. Adding a little extra warm water loosened the warm-water batch, making it almost as creamy as the ice-cold version. So, if you opt for warm water, you may need to use more water to get a creamy dressing. Both batches will thicken after being refrigerated.

Creamy Lemon Herb Tahini - Three Little Chickpeas

Name: Creamy Lemon Herb Tahini
Prep time: 10 min
Total time: 10 min
Cuisine: american
Ingredients: ⅓ cup tahini, stir before measuring; 3 tablespoons lemon juice; 1 garlic clove, minced or crushed; 1 tablespoon maple syrup, or to taste; 1 teaspoon dijon mustard; ½ teaspoon salt, or to taste; ¼ teaspoon ground cumin; 4 to 6 tablespoons ice-cold water; ½ cup fresh loosely packed cilantro, chopped

Description

This creamy lemon herb tahini sauce is bright, herby, and packed with flavor. The simple dressing recipe comes together in about 10 minutes and is great for meal prep.

Ingredients

Scale

⅓ cup tahini, stir before measuring
3 tablespoons lemon juice
1 garlic clove, minced or crushed
1 tablespoon maple syrup, or to taste
1 teaspoon dijon mustard
½ teaspoon salt, or to taste
¼ teaspoon ground cumin
4 to 6 tablespoons ice-cold water
½ cup fresh loosely packed cilantro, chopped

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Instructions

In a medium bowl, whisk together tahini, lemon juice, garlic, maple syrup, Dijon mustard, salt, and cumin.
Then whisk in cold water to thin, start with 1 tablespoon at a time, then add more until you reach your desired consistency.
Then stir in chopped cilantro, taste, and adjust for seasoning.

Notes

To make this in a blender, blend the tahini, water, lemon juice, garlic clove, maple syrup, salt, and cumin until smooth. Start with 4 tablespoons of water. Small blenders work well for dressings and small amounts of sauces. Then pulse in the cilantro (no need to pre-chop it), just until it's chopped up and not pureed.

How much water you'll need depends on how thick or thin your tahini is and your desired consistency.

Measure the cilantro leaves and tender stems near the leaves for a loosely packed 1/2 cup.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: sauces, dips
Method: no bake
Cuisine: american