Tahini Dressing Recipe for Salads and More

    By
    Ann Gentry
    -
    tahini dressing in a mason jar
    Shutterstock.com

    If you’ve never had tahini sauce before, then you’ve definitely been missing out on this tasty condiment! This vegan tahini dressing is one of our favorite things to make in the kitchen. Whether it’s tahini dressing for salad or tahini dressing for falafel, we find ourselves whipping up this tahini sauce multiple times in the week.

    Tahini paste, also known as sesame paste, is a Middle Eastern ingredient that’s become quite popular in the States in recent years. Once you try this healthy tahini recipe, you’ll know why.

    The easiest way to use this tahini dressing is over a salad, but you can also use this for sandwiches, a garnish for toast, in burgers, or use it as a tahini dip for veggies. This tahini dressing recipe is zesty, creamy, and absolutely irresistible!

    Best of all, this tahini dressing recipe is an absolute cinch to whip up. Simply add all your ingredients to a bowl, whisk, and then add it to whatever foods you desire.

    Summary
    Cook time: 0 Minutes
    Prep time: 5 Minutes
    Idle time:
    Level
    Servings: Servings
    Unit:

    Ingredients

    Instructions

    1. Add all of the ingredients to a blender and blend until smooth and creamy. Pour over salads, use as a dip, or smear over sandwiches and toast.

    Additional information

    Updated by Beeta Hashempour on 8/5/2018

    Ann Gentry
    Ann Gentry, host of Naturally Delicious, has spent the past 20 years raising the standard of vegetarian cooking. As a chef, restaurateur, food educator and visionary, she has succeeded in combining macrobiotic food preparation with the richness of her southern upbringing to create a gourmet vegetarian cuisine even meat lovers covet.As the executive chef of Vegetarian Times magazine, Ann creates original vegetarian recipes and contributes articles on healthy eating and living. Ann also writes her own bimonthly column about food and children for the British magazine Junior: The World’s Finest Parenting Magazine.Ann is the creator, founder and operating owner of Real Food Daily, the only restaurant in the Los Angeles area that serves a 100 percent vegetarian menu using foods grown exclusively with organic farming methods. Bon Appetit magazine wrote that “Ann Gentry, the creator of Real Food Daily, has taken two different California trends — vegetarian foods, and the organic seasonal cooking popularized by Alice Waters of Chez Panisse — and come up with a cuisine that is as interesting and delicious as it is healthful.” With two California locations, in Santa Monica and West Hollywood, Real Food Daily has “developed a loyal following.” Its patrons range from the someday to the everyday vegetarian, to celebrities, to trendsetting young eaters with sophisticated palates or the mature diner seeking gourmet, health-supportive cuisine. Ann’s first cookbook, “The Real Food Daily Cookbook,” published by Ten Speed Press, is available for purchase on her website www.realfood.com and at bookstores. As the spokesperson for SOYJOY, an all-natural nutrition bar made with whole soy, Ann has appeared on many radio and television shows as well as various food lifestyle shows promoting a healthy lifestyle. She has also been a guest chef at Canyon Ranch, Pritikin Longevity Center, Robert Mondavi Wine Center, L.A. Times Festival of Books, the Environmental Media Awards, North American Vegetarian Society and Central Market. In the spring of 2008, Ann will be a featured guest chef on a Caribbean cruise ship, in the program “A Taste of Health” on Holistic Holiday at Sea. Ann lives in Los Angeles with her husband, Robert Jacobs, and their two vegetarian children, Halle and Walker.