lemon-tahini dressing

laced with garlic, bright lemon & rich tahini.  this versatile lemon-tahini dressing is the perfect topping for salads, veggies bowls, rice & noodles.  


this recipe came about after a delightful trip to the whole foods salad bar.  wow that salad bar is fantastic.  so inspiring, so many opportunities to create an amazing, easy meal.  swoon.  but anyway, when i got to the salad dressing area i spotted a garlic-tahini-miso dressing and it immediately caught my attention.  it sounded so delicious, it tasted so delicious, and after checking the ingredients (thanks again whole foods!) i knew i had to create my own version.  so after tinkering about a bit, i finally hit upon a winner.  bonus: it works just as well as a sauce over noodles, rice, veggie bowls... the list goes on and on.  a whole foods - worthy dressing made in the comfort of your own home, and with minimal ingredients?  this recipe is a win all around.  let's get saucy!

RECIPE: lemon-tahini dressing



  • 1/4c tahini (drippy)
  • 1-2Tbsp freshly squeezed lemon juice
  • 1tsp+ liquid aminos
  • 1/8tsp pasted garlic
  • pepper to taste
  • water to thin.


  1. combine all of the ingredients except for the water in a small bowl.  
  2. whisk vigorously until everything is incorporated.  because the base is a seed-butter, it will thicken up as liquid is added.  peculiar, but keep at it and it will become a smooth paste.
  3.  add water (room temp) a tsp at a time until the consistency is right creamy & a little bit loose, typically about 2Tbsp.
  4. taste.  add more liquid aminos and/or lemon juice a few drops at a time.  the acid in the lemon juice and the umami-ness of the aminos balance out nicely, so add them both if you're adding any.
  5. store in an airtight container in the fridge.