• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Plant-Based Cooking
  • Start Here
    • Introduction
    • What is a Plant-Based Diet?
    • Freebies
    • 12 Tips for Starting
    • Got Questions?
    • Meal Planning Myths
    • Nutrition Needs
    • Plant-Based Myths
    • Stock Your Pantry
    • Tools, Tips and Freebies
    • Uncommon Ingredients
    • What to Expect
    • Why Eat Plants?
  • Recipes
    • 12 Most Popular
    • Appetizers
    • Beverages
    • Breakfast
    • Desserts
    • Gluten-Free
    • Holiday Recipes
    • Main Dishes
    • Plantricious
    • Recipe Roundups
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Side Dishes
    • Snacks
    • Soups & Stews
  • Articles
    • All Articles
    • Cooking Tips
    • Food Facts
    • Getting Started
    • Interviews
    • Meal Planning
    • Nutrition
    • Reader Questions
    • Staying Motivated
    • Success Stories
  • Freebies
    • Subscribe
    • Resource List
    • Freebie Articles
    • Freebie Login
  • Shop
    • Books
    • Cookbooks/Recipes
    • Kitchen Essentials
    • Pantry Essentials
  • About
    • About PB Cooking
    • About Diane
    • Diane’s Health Journey
    • Contact
  • Cookbook
Home » Tahini Dressing

Tahini Dressing

September 8, 2014 By Diane Smith 6 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
PinterestFacebook
Jump to Recipe

Sometimes, a little Middle Eastern comfort food is all you need…..who said you can’t splurge, enjoy lots of flavor and still keep it healthy and low in fat?

Many people have the idea that making your own food is complex and time-consuming, but I love making super quick and simple recipes. Many dressings and sauces I make, such as this one, are super easy, uses condiments you mostly already have in your pantry, and you can just whip up in under 5 minutes. All you need is a high-speed food processor, and you can make your own sauces and dressings in an instant.

Tahini Dressing

No oil needed in this recipe, as the (healthy) fat we use in this one is tahini, a pure paste of sesame seeds. Sesame seeds are loaded with iron, zinc, calcium, phosphorous, magnesium (necessary for maintaining balanced mood levels, calcium essential for bone and teeth health, phosphorus which is essential for proper function in so many important facets of our body, vitamin B1, skin and muscle nourishing selenium, and dietary fiber which is essential for optimal gut health.

Its hard to get all the benefits with just a sprinkle, so tahini is a more concentrated way to enjoy and intake the wonderful health benefits it has to offer. This also adds creaminess to your dressing, fusing the flavors of the spices and herbs together.

Have you tried these other plant-based dressings?

  • Oil-Free Honey Mustard Dressing
  • Ranch Dressing
  • Salad with Lime Cilantro Dressing
  • Oil-Free Salad Dressing Formula – Try your own!

The cool thing about this tahini dressing is that it’s made with cannellini beans! This adds a lot of creaminess, cuts down on fat, enhances the fiber levels, and helps you get your 1/2 cup serving of beans into your diet, as recommended by Dr. Fuhrman. Great for topping a salad, vegetables, baked potatoes, falafel, or falafel burgers (include link) or steamed veggies!

I’d love to hear your feedback in the comments below for this Tahini Dressing! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

*Recipe inspired by Chef AJ’s House Dressing

Tahini Dressing
Print Recipe
4 from 8 votes
Save Saved!

Tahini Dressing

Creamy and full of flavor, this tahini dressing is great as a dip or hearty enough for a vegetable salad.
Prep Time15 minutes mins
Total Time15 minutes mins
Servings: 10 servings

Equipment

  • Lemon Squeezer
  • Colander
  • High-Speed Blender
  • Microplane
  • 8 oz Glass Jars

Ingredients

  • 1 large lemon, zested and juiced
  • 1/2 (15-oz.) can cannellini beans rinsed and drained
  • 2 tbsp tahini
  • 2 tbsp stone-ground mustard
  • 1 1/2 tbsp low-sodium tamari (or low-sodium soy sauce)
  • 1 tbsp maple syrup
  • 2 tbsp nutritional yeast
  • 1/4 cup water
Prevent your screen from going dark

Instructions

  • Place all ingredients into blender and blend until smooth.
  • Refrigerate in an airtight container for up to two weeks.

Notes

Yield: 1 1/2 cups

Nutrition

Nutrition Facts
Tahini Dressing
Serving Size
 
30 g
Amount per Serving
Calories
43
% Daily Value*
Fat
 
1.9
g
3
%
Saturated Fat
 
0.2
g
1
%
Cholesterol
 
0
mg
0
%
Sodium
 
139
mg
6
%
Carbohydrates
 
4.9
g
2
%
Fiber
 
1
g
4
%
Sugar
 
1.4
g
2
%
Protein
 
1.7
g
3
%
Vitamin A
 
0
IU
0
%
Vitamin C
 
0
mg
0
%
Calcium
 
10
mg
1
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
PinterestFacebook

Reader Interactions

Comments

  1. Ann Lloyd

    March 13, 2017 at 4:53 am

    What is stone ground mustard? I haven’t heard of that here in Australia..

    I have just found your website and can’t wait to try your recipes. They all sound delicious.

    Ann Lloyd

    Reply
    • Diane Smith

      March 13, 2017 at 4:45 pm

      So glad you discovered PB Cooking 🙂 Hope you enjoy the recipes. Stone ground mustard has a grainier, coarser texture than regular mustard and has some of the mustard seeds in it. It’s also usually spicier.

      Reply
  2. Grace

    August 1, 2018 at 11:49 pm

    Hi, I’m loving your website- can’t wait to get started on some of these recipes! I’m wondering if this dressing could keep in the fridge for a few days, or if it should be used right away? I was also actually wondering the same thing about your oil-free vinaigrette?

    Reply
    • Diane Smith

      August 2, 2018 at 6:25 pm

      Hi Grace. Yes, you can keep the dressing in the fridge for a few days. I know tahini can keep quite a long time and anything with vinegar, including the oil-free vinaigrette you mentioned, should do fine. Glad you’re getting started on a plant-based diet. 🙂

      Reply
  3. Donna Vest

    January 24, 2019 at 2:46 pm

    What exactly is a serving size? I love your Facebook posts and have gotten so many great recipes ideas. I’ve been eating a WFPB diet since late September.

    Reply
    • Diane Smith

      January 24, 2019 at 3:17 pm

      Hi Donna, Thanks for your kind words! I’d say it’s about 2 tablespoons. You gave me incentive to check on the nutrition label and update it. It’s more accurate now with about 43 calories per serving.

      Reply
4 from 8 votes (8 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get Social

Plant Based Cooking on Facebook   Plant Based Cooking on Instagram   Plant Based Cooking on Pinterest   Plant Based Cooking on Twitter   Plant Based Cooking on YouTube

Meet Diane

WELCOME TO PLANT-BASED COOKING

Hi! I'm Diane, and I'd love to help you live a plant-based lifestyle with steps, tools and actions for disease reversal, weight loss and renewed vitality. I hope to make your journey easier. Click here to read more.

Top 50 Vegan Blogs of 2025

Graduate Badge

Sign Up Intro

Join my list and get your free checklist, “8 Plant-Based Meal Planning Mistakes and How to Avoid Them” plus a helpful bonus meal planning worksheet.

Leadpages signup button

 

Join me on Facebook

Plant-Based Cooking on Facebook Like Sign Up Plant-Based CoOoking on Facebook

Christmas

See More →

New Year’s Day

See More →

Game Day

Positive Thought

How to Create Plant-Based Affirmations That Work

Dried Herbs

How to Store and Refresh Herbs

A Quick Guide to Making Veggie Bowls

20 Vegan Plant-Based Casserole Recipes

Plant-Based Casserole Roundup

Photo of Broccoli, Cabbage, Brussels Sprouts

The Power of Green Foods in Your Diet

Plant-Based Meat words surrounded by fake meats

The Pros and Cons of Fake Vegan Meat

Spiralized Zucchini, Sweet Potatoes, and Beets

How to Make Veggie Noodles

Hands cooking stir fry with wooden spoon.

How to Make a Recipe Plant-Based

Roasted Potatoes

Roasting Vegetables without Oil

Valentine’s Day

See More →

St. Patrick’s Day

See More →

Easter

Positive Thought

How to Create Plant-Based Affirmations That Work

Dried Herbs

How to Store and Refresh Herbs

A Quick Guide to Making Veggie Bowls

20 Vegan Plant-Based Casserole Recipes

Plant-Based Casserole Roundup

Photo of Broccoli, Cabbage, Brussels Sprouts

The Power of Green Foods in Your Diet

Plant-Based Meat words surrounded by fake meats

The Pros and Cons of Fake Vegan Meat

Spiralized Zucchini, Sweet Potatoes, and Beets

How to Make Veggie Noodles

Hands cooking stir fry with wooden spoon.

How to Make a Recipe Plant-Based

Roasted Potatoes

Roasting Vegetables without Oil

Cinco de Mayo

See More →

Mother’s Day

See More →

Memorial Day

See More →

Father’s Day

See More →

Fourth of July

See More →

Labor Day

See More →

Halloween

See More →

Thanksgiving

Hanukkah

See More →

Footer

Instagram

Pinterest

            Plant Based Cooking on YouTube

Disclosure and Privacy Policy

Recent Articles

Positive Thought

How to Create Plant-Based Affirmations That Work

Dried Herbs

How to Store and Refresh Herbs

A Quick Guide to Making Veggie Bowls

Contact: diane@plantbasedcooking.com

Copyright © 2021 Plant Based Cooking

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.