Whenever someone finds themselves diving into the world of food restrictions, one of the most disheartening realizations is how few condiment options there are. So we’ve developed a few simple, delicious options that are great to have on hand.
This dressing is gluten-free, dairy-free, egg-free, soy-free, and easily made vegan by using agave nectar instead of honey. You can make it nut-free by subbing out the coconut aminos with an equal amount of fish sauce sweetened with honey/agave.
This dressing is great on salads, wraps, as a dip for vegetables, or tossed with baked chicken wings. So many uses, so give it a try and let us know what you think!
Garlic, Lemon & Tahini Dressing
Equipment
Ingredients
- 1/3 cup olive oil
- 3 cloves garlic smashed
- 1 cup tahini
- 2 tsp lemon zest
- 1/3 cup lemon juice fresh squeezed
- 1 tsp sesame oil
- 2 tbsp coconut aminos
- 1 tsp black pepper ground
- 1/3 cup honey or agave nectar
- 1 tsp salt or to taste
- 1/3 cup water or more until desired consistency is reached
Instructions
- In a pan on the stove over low heat, add the olive oil and garlic cloves. Warm the oil slightly, taking care not to cook the garlic. You're just drawing some of the flavors out into the oil. Once you start to see bubbles around the garlic, turn the heat off and set the pan aside to allow the oil to cool.
- In a bowl, whisk together the remaining ingredients. Once the oil is cool, whisk it into the dressing. Store in fridge for up to a month, though I doubt it will last that long.
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Do you store the dressing in the squeeze bottle or an air tight container? Thanks!
I leave mine in the bottle.
Looks amazing! Calorie count?
Not sure – never taken the time to calculate.
Do I hear The Brook & the Bluff in the opening/background of the video? ????
Delicious recipe. New staple in our house.
I just made this and its insanely good! I recommend Soom tahini which is hands down the best tahini out there (Google it!). Good tahini makes a big difference in things where its a main ingredient like this dressing or homemade hummus.
Love the recommendation! I’ll for sure give it a try. So glad you enjoyed it.
Can’t wait to try it! Thanks Chris-love all your recipes and we don’t have food restrictions but do care about healthy ingredients. Your recipes always deliver. Question: what brand of tahini do you use and how do you store it? I often get frustrated that it’s a big brick of paste under inches of oil in the can so I’m less inclined to use it. Thanks!
Me too Amy. I feel very Tahini illiterate, I often buy a jar inspired and then end up throwing it away dejectedly when it expires.
I shared a hummus recipe a few weeks ago that uses a fair amount of tahini. Great way to use it up! And the easiest, creamiest hummus you’ll ever try. :)
Unfortunately the best tahini will separate, but I buy Krinos brand (which is pretty widely available) and it stirs back up easily enough. It stores in the jar, at room temperature, just like peanut butter.
Thank you, Chris. I’ll try this brand. We use natural PB so I don’t mind having to re-stir as long as it will do it!
Will try the hummus recipe as well.
We’ve got this Steph! :)
Love this! I’m vegan and have a hard time finding good dressings for salads! I love that it can be stored for a month in the fridge!