Lemon Tahini Dressing

Gayle McLeod | November 6, 2015

This dressing took a few tries to get right. I was looking for the best of both worlds... that perfect balance of bright and creamy flavours. Thankfully, the result of all my testing was not in vain.... it's so good, we almost called it "Killer" Lemon Tahini Dressing. Try on a pre-shredded coleslaw mix or better yet, a fall-themed kale salad. Safe to say, we'll have a jar of this in the fridge on any given day.

Makes about 1 cup


1 small clove garlic (feel free to add more, but I find one is kid-friendly)

1/4 cup tahini (sesame paste)

1 tbsp Dijon mustard

2 tbsp olive oil

1/2 tbsp good quality maple syrup (plus more to taste)

1/2 cup fresh squeezed lemon juice (about 2 lemons)

1 tsp coarse sea salt

freshly ground black pepper



Put all ingredients in a blender, or to save time and clean-up, use an immersion blender and blend in a small jar with a lid. Simply cover and refrigerate until used.

Check seasoning and add more maple syrup if you find the dressing too tart. 





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