Tahini Balsamic Dressing
Tahini balsamic dressing is thick, creamy, tangy and so simple to make. Making your own homemade salad dressing with just a few simple ingredients is so easy, you are never going to have to buy store-bought dressing again. This balsamic tahini dressing can be used on salads, on sandwiches, wraps, or as a dip.
If you love making your own salad dressing at home, try this basil balsamic vinaigrette or one of these 6 healthy salad dressing recipes!
Why you will love this recipe
- So easy to make – all you need is a bowl and a fork to make this tahini balsamic dressing. It’s so easy and only takes a few minutes.
- 5 simple ingredients – this dressing has such a short list of ingredients, all of which are pantry staples. Because this recipe has such simple ingredients, it’s also vegan, gluten free, dairy free, paleo, Whole30 and low carb friendly.
- Versatile – make this dressing thicker or thinner based on how much water you add. Use this as a salad dressing, a dip for roasted or raw vegetables, on sandwiches or wraps or on your favorite grain bowls or buddha bowls.
Ingredients
- Balsamic vinegar – balsamic vinegar is the star of this recipe. Be sure to use a balsamic vinegar that you enjoy (they can range in flavor based on the acidity of the vinegar).
- Tahini – tahini is a paste made from ground sesame seeds (with a texture similar to runny almond butter). Tahini is nut free and a great way to make creamy sauces and dips. You could also use almond butter or sunbutter if you don’t have tahini.
- Water – water helps to thin out the dressing. Add more water for a thinner dressing.
- Spices: salt and garlic powder – salt helps to elevate the flavors of the dressing, garlic powder adds flavor and an umami element to the dressing making it even more savory.
How to make tahini balsamic dressing
Start by combining the balsamic vinegar, tahini, salt and garlic powder together. Once they are well combined, add the water and stir well.
The dressing will look runny and like it’s not going to come together. That is normal. Let it rest for 5 minutes. After 5 minutes, stir again and determine if you need more water.
Top tips
- This dressing will thicken as it sits. Let the dressing sit for about 5 minutes to thicken after stirring together all the ingredients before you decide if it’s too thick or thin.
- Tahini will thicken in the fridge, if you refrigerate this, let it sit out for a few minutes to get the original texture back.
- Make it a little sweeter – if you like your dressing to be a bit less acidic, add a tablespoon or two of maple syrup or honey.
- You will likely notice the dressing separates when stored in the fridge, just stir it up right before serving.
- Add more water (1-2 teaspoons at a time) if you want this dressing to be thinner.
- Use a balsamic vinegar you really enjoy since it’s the star of the dressing. I find that not all balsamic vinegars are the same flavor wise, so if you have a really acidic balsamic vinegar, you may need to add some sweetness.
- If you don’t want to use tahini or don’t have it on hand, you can use almond butter or sunbutter.
Ways to use balsamic tahini dressing
On salads (I love this dressing on green salads, brussel sprouts salads or on kale salads)
On wraps or sandwiches
In grain bowls, buddha bowls, nourish bowls
As a dip for vegetables (roasted vegetables or crudité)
Common questions
What is tahini
Tahini is a paste made by grinding down sesame seeds. It has a similar texture to peanut butter or almond butter, but it’s nut free. Tahini has a nutty, sesame flavor and usually comes in a jar with the oil separated on the top. It’s important to stir in the oil or the tahini will be too dry.
Tahini is often used in Mediterranean style dishes and is one of the main ingredients in hummus. It gives dishes a creamy texture and a unique flavor. Tahini is great because just like almond butter or peanut butter, it does well in both sweet and savory applications.
Where to buy tahini
Tahini can be found in most grocery stores. Sometimes it will be in the same section as the other nut butters and peanut butter and other times its usually in the ethnic food section around other Mediterranean and Middle Eastern foods.
I really love the tahini from Trader Joe’s, the 365 Brand from Whole Foods and the tahini from Thrive Market. Another great brand is Soom Foods tahini which can be found online and in many health food stores like Whole Foods.
Other recipes to use leftover tahini in
If you buy tahini for making this tahini balsamic dressing and now have leftover tahini, here are some great recipes that use tahini:
- Freezer Fudge Tahini
- Chocolate Tahini Spread
- Lemon Herb Tahini Sauce
- Spicy Tahini Sauce
- Broccoli Salad with Lemon Tahini Dressing
- Tahini Pesto Sauce
- Tahini Herb Salmon
What to do if the dressing tastes bitter?
If your dressing tastes bitter, it’s likely due to the brand of tahini you are using or the balsamic vinegar being too acidic.
If your dressing does taste bitter, add some sweetness from maple syrup or honey to help balance out the flavor.
What if the dressing is too thin
If you find that you made the dressing too thin, add 1-2 tablespoons of tahini and a splash of balsamic to help thicken it up. Remember to let the dressing “rest” for about 5 minutes to thicken before you decide if it’s too thin.
What if the dressing is too thick?
If the dressing is too thick, add water, 1 tablespoon at a time.
Storing the dressing
Fridge: This balsamic tahini dressing can be stored in the fridge for up to a week in a well-sealed container. Note that the dressing will thicken when cold, so take out of the fridge a few minutes early to let it thin out before using. You may decide that it needs a tablespoon of water because it has thicken up so much. Just add the water and shake it up.
Freezer: You could freeze extra tahini dressing for up to 3 months in the freezer. I would recommend freezing it in 2 tablespoon portions using Soupercubes or an ice cube tray.
Substitutions
- Balsamic vinegar – I really love this recipe with the slight sweetness of balsamic vinegar. You could also make it with white balsamic vinegar. If you don’t have balsamic, you can use apple cider vinegar or white wine vinegar but the taste will be very different.
- Tahini – if you don’t have tahini on hand, you can use almond butter or sunbutter. The flavor will be slightly different but the dressing will still be delicious.
- Garlic powder – if you don’t have garlic powder or don’t want to use it, you can omit it.
If you love this recipe, you should try
Tahini Balsamic Dressing
Ingredients
- 1/4 cup balsamic dressing
- 1/4 cup tahini
- 2 tbsp water
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
Instructions
- Combine the balsamic vinegar, tahini, salt and garlic powder in a bowl. Stir well.
- Add the water and stir well. Wait about 5 minutes then add 1-2 additional tablespoons of water if needed.
- Store in the fridge for up to a week.
Notes
- This dressing will thicken as it sits. Let the dressing sit for about 5 minutes to thicken after stirring together all the ingredients.
- Tahini will thicken in the fridge, if you refrigerate this, let it sit out for a few minutes to get the original texture back.
- Make it a little sweeter – if you like your dressing to be a bit less acidic, add a tablespoon or two of maple syrup or honey.
- You will likely notice the dressing separates when stored in the fridge, just stir it up right before serving.
- Add more water (1-2 teaspoons at a time) to thin out the dressing if needed.
- Use a balsamic vinegar you really enjoy since it’s the star of the dressing. I find that not all balsamic vinegars are the same flavor wise, so if you have a really acidic balsamic vinegar, you may need to add some sweetness.
- If you don’t want to use tahini or don’t have it on hand, you can use almond butter or sunbutter.
- Fridge: This balsamic tahini dressing can be stored in the fridge for up to a week in a well-sealed container. Note that the dressing will thicken when cold, so take out of the fridge a few minutes early to let it thin out before using. You may decide that it needs a tablespoon of water because it has thicken up so much. Just add the water and shake it up.
- Freezer: You could freeze extra tahini dressing for up to 3 months in the freezer. I would recommend freezing it in 2 tablespoon portions using Soupercubes or an ice cube tray.
