This Tahini Goddess Dressing gets its punchy flavour from fresh herbs, lemon juice, garlic, and a touch of sesame oil and soy sauce. This creamy and tangy dressing is a great addition to a variety of meals. Add it to salads, wraps, sandwiches, and power bowls (like our Roasted Veggie Quinoa Bowl).
- ¼ cup (60ml) tahini
- ¼ cup (60ml) lemon juice
- 2 tbsp (30ml) olive oil
- 3 tbsp (45ml) water
- 1 tbsp (15ml) soy sauce
- 1 clove garlic, minced
- 1 tbsp (15ml) finely chopped fresh dill
- 1 tbsp (15ml) finely chopped fresh chives
- 1 tbsp (15ml) finely chopped fresh parsley
- 1 tsp (5ml) sesame oil
- ¼ tsp (1.25ml) salt
- Fresh cracked black pepper, to taste
- Combine all ingredients in a bowl and whisk until combined.
- Taste and adjust seasoning to suit your liking.
- Refrigerate until ready to use.
Refrigeration and storage notes: Once prepared, refrigerate this dressing. Enjoy within 7 days of preparing. Once chilled, the tahini and oils in the dressing will thicken up. For a thinner consistency, allow it to warm to room temperature. You can run your container of dressing under hot water to bring it back to the original consistency. You could also thin the dressing with a little water, but this will dilute the flavour. Be sure to taste and adjust the seasoning as needed.
Reducing the tahini: If you dislike the flavour of tahini, you can substitute some of it with vegan mayo. This dressing really doesn’t taste strongly of tahini so I encourage you to try the recipe as is first!
The Chopped Leaf copycat Goddess Dressing: Reduce or omit the fresh herbs in this version.
Allergen notes (gluten-free/nut-free): This recipe can be made gluten-free, be sure to use gluten-free tamari in place of soy sauce. It’s also nut free, but does contain sesame seeds (tahini).
- Serving Size: 2 tbsp
- Calories: 84
- Sodium: 130.8 mg
- Fat: 8.1 g
- Saturated Fat: 1.1 g
- Unsaturated Fat: 6.6 g
- Carbohydrates: 2.7 g
- Protein: 1.6 g