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This tahini sauce for vegetables is great on salads, bowls, or as a salad dressing. Made in just 5 minutes, with or without lemon, it’s the perfect compliment to drizzle on any type of roasted root vegetables or as a raw vegetable dip.
The perfect combination of dill, tahini, and maple syrup makes a creamy dressing that compliments salads like this spinach salad with chickpeas, cast iron chicken thighs, or vegetables like roasted carrots and parsnips.
Why You’ll Love This Recipe
- Make in just 5 minutes with just 5 ingredients.
- Easy flavor boost – Turns plain vegetables or chicken into an elevated recipe.
- Versatile – Works well as a dip, drizzle, or dressing for roasted or raw vegetables, chicken, sweet potato bowls, or meatballs without breadcrumbs.
- Balances bitter vegetables – The creaminess balances bitter vegetables like broccoli, kale, and brussels sprouts.
- Naturally dairy free and gluten free.
- No lemon needed – You can make this tahini dressing without lemon if you want to!
Ingredients
Here are a few notes on the main ingredients, with the full recipe card below. You will also need warm tap water, kosher salt and pepper.
- Tahini – Look for a smooth and creamy tahini that’s drippy and not hard. Soom is a recommended brand.
- Vinegar or lemon juice – You can use these interchangeably depending on your desired flavors or if you want a tahini dressing without lemon juice. Use distilled white vinegar for a mild flavor. For the HYH diet, use vinegar.
- Garlic powder – Easier than chopping fresh garlic and is a great flavor in this sauce.
- Dill – Fresh or dried will work, although I prefer fresh if you can get it.
- Maple syrup – Needed to add a touch of sweetness, you can sub this with honey easily.
Variations
Instead of using dill, you can use other types of herbs or just leave it plain with garlic. Fresh or dried oregano and rosemary work best with roasted vegetables. If you’re using this tahini sauce as a dip for fresh vegetables, I recommend sticking with the fresh dill.
How to Make
Step 1: Mix together the tahini, juice or vinegar, dill, sweetener, and garlic powder till fully combined.
Step 2: Whisk in warm water 1 tablespoon at a time until desired consistency is reached. Taste and adjust seasonings with salt and pepper.
How to Use Tahini Sauce
You can use this tahini dill dressing in so many ways. Here are a few suggestions for more than just vegetables!
- Roasted vegetables, especially brussels sprouts, carrots, parsnips, turnips, asparagus.
- Crudité dip – This makes a great dairy free raw vegetable dip with carrots, green beans, cucumber, and celery. Or use pita or naan bread.
- On top of skillet chicken thighs (shown above) or cast iron roast chicken.
- Air fryer diced potatoes
- Kale crunch salad
- Spinach salad
- As a dip for Moroccan meatballs or on top of chicken and couscous.
Storage Information
Tahini sauce for vegetables or dip can be stored in the fridge for up to 1 week. If it gets too thick (which can happen when it chills), just add more warm water to thin it out. I do not recommend freezing this sauce, especially since it’s easy to make fresh!
Sauces and Dressings
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Tahini Sauce for Vegetables
Ingredients
- 6 tablespoons tahini
- 4 tablespoons distilled white vinegar, can substitute lemon juice
- 3 tablespoons fresh dill, or 1 teaspoon dried
- 1 teaspoon maple syrup, can substitute honey
- 1 teaspoon garlic powder
- 2-4 tablespoons warm water
- Kosher salt and black pepper to taste
Instructions
- Mix together tahini, lemon juice or vinegar, fresh dill, maple syrup or honey, garlic powder until fully combined. Slowly whisk in warm water 1 tablespoon at a time until desired consistency is reached. Drizzle on top of roasted vegetables, roasted chicken or chicken thighs, or use as a dip, if desired.
Notes
- This makes roughly 1/2 cup of tahini sauce.
- Store in the fridge for up to one week, adding more warm water as needed to thin out the sauce as it chills (this will also dull the flavor so add acidity too as needed).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So tasty!!!! Love it on the Magnesium Salad!
Thank you! So glad you enjoyed it!
Especially good on roasted carrots and turnips – this makes all my veggies delicious! Loved it on the chicken thigh recipe too.