📝 About This Recipe
Elevate your plant-based meals with this luxuriously creamy, sugar-free dressing that perfectly balances the earthy richness of toasted sesame with the vibrant acidity of fresh citrus. Inspired by traditional Levantine flavors, this emulsion achieves a cloud-like texture without a drop of dairy or sweeteners. It is a versatile culinary workhorse that transforms humble roasted vegetables, crisp salads, or grilled proteins into a gourmet experience.
🥗 Ingredients
The Creamy Base
- 1/2 cups Runny Tahini (high-quality, 100% hulled sesame seeds)
- 1/3 cups Ice-Cold Water (plus more to reach desired consistency)
Citrus & Acids
- 1/4 cups Fresh Lemon Juice (about 2 large lemons, freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated, avoiding the bitter white pith)
- 1 teaspoon Apple Cider Vinegar (for a complex, fermented tang)
Aromatics & Seasoning
- 2 cloves Garlic (finely minced or pressed into a paste)
- 1/2 teaspoon Sea Salt (fine grain, adjust to taste)
- 1/4 teaspoon Ground Cumin (toasted for maximum flavor)
- 1/8 teaspoon Smoked Paprika (for a subtle, woody undertone)
- 1/4 teaspoon Fresh Cracked Black Pepper (to taste)
Fresh Herbs
- 2 tablespoons Fresh Flat-Leaf Parsley (very finely chopped)
- 1 tablespoon Extra Virgin Olive Oil (optional, for added silkiness)
👨🍳 Instructions
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1
Begin by selecting a high-quality, runny tahini; if the oil has separated, stir the jar thoroughly until the texture is completely uniform.
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2
Zest one large lemon using a microplane to get exactly one teaspoon of zest, then juice enough lemons to yield 1/4 cup of fresh juice.
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3
In a medium mixing bowl, combine the minced garlic and sea salt. Use the back of a spoon to mash them together into a smooth paste.
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4
Add the 1/2 cup of tahini to the garlic paste and whisk manually for 30 seconds to incorporate the aromatics.
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5
Slowly pour in the fresh lemon juice and apple cider vinegar while whisking constantly. You will notice the tahini seize up and thicken—this is normal.
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6
Add the lemon zest, cumin, smoked paprika, and black pepper to the thickened mixture.
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7
Now, begin adding the ice-cold water one tablespoon at a time. The cold temperature is the secret to achieving a light, whipped emulsion.
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8
Continue whisking vigorously as you add water. The dressing will transform from a dark, grainy paste into a pale, smooth, and creamy sauce.
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9
If the dressing is still too thick for your preference, add additional ice water a teaspoon at a time until it reaches a 'drizzlable' consistency.
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10
Taste the dressing. If it feels too sharp, add the optional tablespoon of extra virgin olive oil to mellow the acidity.
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11
Gently fold in the finely chopped parsley for a pop of color and freshness.
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12
Let the dressing sit for at least 10 minutes before serving to allow the garlic and spices to infuse into the sesame base.
💡 Chef's Tips
Always use ice-cold water; it reacts with the sesame fats to create a much whiter and fluffier texture than room-temperature water. If your garlic is very sharp, soak the minced cloves in the lemon juice for 5 minutes before mixing to 'cook' out the raw bite. Store leftovers in an airtight glass jar in the fridge for up to 5 days; it will thicken when cold, so whisk in a splash of water to revive it. Avoid tahini made from unhulled seeds for this recipe, as it can be overly bitter without the addition of sugar or honey. For a spicy kick, add a pinch of cayenne pepper or a teaspoon of sugar-free hot sauce.
🍽️ Serving Suggestions
Drizzle generously over roasted cauliflower steaks or charred broccoli florets. Use as a creamy dip for a vibrant crudité platter featuring radishes, cucumbers, and bell peppers. Pair with a warm quinoa or farro bowl topped with chickpeas and fresh spinach. Serve alongside grilled lamb skewers or lemon-herb chicken for a Mediterranean feast. Thin it out slightly more and use it as a zesty dressing for a classic kale and pomegranate salad.