Lemon Dill Tahini Dressing Recipe

I cracked the formula for a Lemon Dill Salad Dressing that pairs tahini with one unlikely pantry staple to prevent separation and keep the emulsion stable.

I found myself reaching for this Tahini Dill Sauce when plain dressings felt boring. Tahini gives it a rich, nutty creaminess while fresh dill cuts through with bright, an almost grassy lift that makes salads taste intentional.

I kept tasting it on my lunch bowl and thinking why didnt I try this sooner. Its weirdly versatile, feels fancy but you wont need to fake it.

Ive been spooning it over greens, grain bowls and just about anything that needs a little personality. Trust me, you will stop scrolling and actually try it.

Ingredients

• Tahini: creamy sesame paste, rich in plant protein and healthy fats, slightly bitter, filling
• Lemon juice: bright sour citrus, high in vitamin C, lifts flavors and cuts richness
• Garlic: pungent aromatics, offers immune friendly compounds, gives savory depth and punch
• Olive oil: smooth monounsaturated fats, heart healthy, carries flavor and adds silkiness
• Fresh dill: herbaceous, fragrant, adds bright anise like notes and freshness to dressing
• Honey or maple: optional sweeteners, balance acidity, add subtle sweetness and complexity
• Dijon mustard: small tangy kick, emulsifies dressing, adds depth and savory zip
• Salt and pepper: essential seasonings, salt enhances, pepper adds mild heat and complexity

Ingredient Quantities

• 1/2 cup tahini (room temperature)
• 1/4 cup fresh lemon juice about 1 large lemon
• 1 small garlic clove minced or grated
• 2 tablespoons extra virgin olive oil
• 2 tablespoons finely chopped fresh dill loosely packed
• 2 to 4 tablespoons cold water
• 1 teaspoon honey or maple syrup (optional)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon Dijon mustard (optional)

How to Make this

1. Gather everything and prep: let 1/2 cup tahini sit at room temp if it was chilled, juice 1 large lemon for about 1/4 cup, mince 1 small garlic clove finely, and finely chop 2 tablespoons fresh dill.

2. In a medium bowl scoop the room temp tahini and add the lemon juice, minced garlic, 1 teaspoon honey or maple syrup if using, and 1/2 teaspoon Dijon mustard if using. Stir or whisk until the mixture loosens a bit; tahini can seize so keep going.

3. Slowly drizzle in 2 tablespoons extra virgin olive oil while whisking to help the dressing smooth out and emulsify a little.

4. Add 2 tablespoons cold water and whisk; the dressing should start creamy. If it still seems very thick add more cold water 1 tablespoon at a time up to the full 4 tablespoons until you reach your desired pourable consistency.

5. Fold in the 2 tablespoons chopped fresh dill, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Mix well.

6. Taste and tweak: add more lemon if it needs brightness, a pinch more salt if flat, or another splash of water if too thick. If you want it sweeter add a bit more honey or maple.

7. Let the dressing sit 5 to 10 minutes at room temp so the garlic and dill mellow and marry with the tahini, then taste again and adjust seasoning.

8. Transfer to a jar or bottle, tighten the lid and give it a good shake before using. Keeps in the fridge for up to a week, just stir or shake again before serving since it may thicken.

Equipment Needed

1. Medium mixing bowl, about 2 to 3 quarts
2. Measuring cups and measuring spoons (you’ll need 1/2 cup, 1/4 cup and teaspoons)
3. Whisk, or a fork if you dont have one
4. Citrus juicer or reamer, or just squeeze the lemon by hand
5. Microplane or fine grater for garlic, or a garlic press, or mince with a knife
6. Cutting board and a small sharp paring knife for chopping dill
7. Rubber spatula or spoon for scraping and folding
8. Small jar or bottle with a tight lid for storing and shaking before serving

Thats all, super simple gear and youll be ready to make the dressing.

FAQ

Lemon Dill Tahini Dressing Recipe Substitutions and Variations

• Tahini: swap for almond or cashew butter (use the same amount), sunflower seed butter if you’re allergic to sesame (same amount), or 1/2 cup plain Greek yogurt + 1 tbsp toasted sesame oil for creaminess and a sesame hint.
• Lemon juice: use lime juice 1:1, or white wine or apple cider vinegar — start with 3/4 the amount then taste — or verjuice 1:1 if you have it.
• Fresh dill: use dried dill at about 1/3 the fresh volume (for 2 tbsp fresh use ~2 tsp dried), or replace with finely chopped parsley plus a little lemon zest for bright flavor.
• Honey/maple syrup: agave nectar equal amount, simple syrup same amount, or leave it out and add a tiny pinch of sugar or a splash of orange juice to round the acidity.

Pro Tips

– Warm the tahini a little first so it mixes easier. Put the jar in a bowl of warm water for a few minutes or microwave for 5 to 8 seconds, stir, then use. Don’t overheat it though, a few seconds is enough.

– If the tahini looks like it seized and turned thick and pasty, keep whisking and add a tablespoon of cold water or olive oil at a time until it loosens up. It might look broken at first but it will come back, so don’t dump more lemon right away.

– Use a microplane or grate the garlic fine, or smash it with a pinch of salt first to mellow the bite. If you want a softer garlic flavor, let the dressing sit 10 minutes before tasting, or swap in roasted garlic for a sweeter, smoother result.

– Add most of the dill at the end so it stays bright and fresh, then save a little extra to sprinkle on top when serving. If the dressing firms up in the fridge just stir or thin with cold water a little at a time, you’ll get the right pourable texture back.