Making Tahini Dressing

Tahini dressing is one of the most versatile and forgiving dressings in vegan cooking. Made from sesame paste thinned with lemon juice, garlic and water, it emulsifies naturally into a creamy, rich, tangy dressing that works on salads, grains, roasted vegetables, falafel and grain bowls. The technique of 'loosening' tahini with acid is counter-intuitive but essential.

Step-by-Step: Making Tahini Dressing

1. Start with 4 tablespoons of good-quality tahini in a bowl - the dressing is only as good as your tahini, so buy a Middle Eastern brand.
2. Add 2 tablespoons of lemon juice. The tahini will seize and become thick - this is normal and correct.
3. Add 1 - 2 tablespoons of cold water gradually, whisking continuously. Watch the paste loosen into a pourable cream.
4. Add 1 small garlic clove (finely grated or crushed), 1/4 teaspoon salt and 1/4 teaspoon cumin if using.
5. Taste and adjust: more lemon for brightness, more water for thinness, more salt for depth, more garlic for pungency.
6. For extra depth, add 1/2 teaspoon miso paste or a splash of soy sauce.

Chef's Tips

• The tahini will seize before it loosens - trust the process and keep adding water gradually.
• Use cold water; hot water can split the emulsion before it sets.
• This dressing keeps refrigerated for a week and thickens considerably - thin with water before serving.

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