This creamy tahini balsamic dressing is one of those recipes that seems fancy but is secretly so easy to throw together. It’s sweet, tangy, and ultra-smooth—with no oil needed! I use it on everything from salads and roasted veggies to grain bowls and even as a dip for fresh-cut veggies.
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Why you’ll love this dressing
If you’re tired of the same old salad dressings, this one’s about to shake things up. It’s naturally sweetened with maple syrup, made creamy with tahini (no mayo or oil here!), and has a bright citrusy kick from fresh orange juice. You only need a handful of ingredients and about 5 minutes!
Ingredients Needed
The full ingredient list with measurements can be found in the printable recipe but I’ve included some extra notes and substitutions here for those who need it! Here’s what you’ll need:
- Tahini – Make sure to give it a good stir before using! The oil can separate in the jar, and a well-mixed tahini gives the dressing that ultra-creamy base. I like using a runnier tahini for easier blending.
- Balsamic vinegar – The tangy, rich base that gives this dressing its depth. Go for a good quality one if you can.
- Lemon juice – Freshly squeezed is best! It adds a citrusy brightness that balances the richness of the tahini and the sweetness of the dates.
- Dijon mustard – Adds a nice zing and helps emulsify the dressing. If you’re not a mustard person, don’t worry—you won’t really taste it.
- Garlic – Just one clove goes a long way for flavor. If you’re sensitive to raw garlic, you can roast it first or use a small pinch of garlic powder instead.
- Dates (or raisins) – My favorite way to add natural sweetness! Soak the date first for easier blending (don’t forget to remove the pit too). You can add more if you like a sweeter dressing.
How to Make This Dressing
Making this tahini balsamic dressing couldn’t be easier! Just grab a blender, blitz, and enjoy!
Ready for how easy this is? Add all of the ingredients to a blender.
Blend on high speed until smooth and creamy. If it’s too thick, add a splash of cold water a little at a time until you get the consistency you want. That’s it!
Tips for a Creamy Dressing
- Stir your tahini well before using. The oil tends to separate in the jar, and you want it smooth and fully combined.
- Use cold water when thinning out the dressing—this helps it emulsify better and makes it extra creamy.
What to Serve with This Tahini Balsamic Dressing
I use this dressing on everything:
- Toss it with a big leafy salad. I love it in this ancient grain salad.
- Drizzle over roasted veggies (especially sweet potatoes or Brussels sprouts).
- Spoon it onto grain bowls for an easy sauce.
- Serve it as a dip for raw veggies or pita chips. It’s great with charcuterie crackers too!
- Even as a dressing for pasta salad—trust me on this one!
How To Store
Store the dressing in a small jar or airtight container in the fridge for up to 5–7 days. If it thickens up, just stir in a bit of water to loosen it back up.
FAQ’s
I love Soom, 365 (Whole Foods), and Trader Joe’s organic tahini. Look for tahini that’s smooth, pourable, and not overly bitter.
Totally! Just blend sesame seeds in a high-speed blender or food processor until smooth. Add a little neutral oil if needed to get it creamy.
It could be your tahini—some brands are more bitter than others. Try stirring it really well before using or switching brands. You can also balance the flavor with a little extra maple syrup or orange juice.
More Easy Sauces and Dressings
If you tried this tahini balsamic dressing, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Tahini Balsamic Dressing
Ingredients
- ¼ cup balsamic vinegar
- ¼ cup tahini
- ⅔ cup water
- ½ lemon juiced
- 1 teaspoon Dijon mustard
- 1 clove garlic
- 1 date pitted soaked in hot water for 15 min or ¼ cup raisins
Instructions
- In a blender, combine balsamic vinegar, tahini, water, lemon juice, Dijon mustard, garlic, and the soaked date (drained).
- Blend until smooth and creamy. Adjust consistency with more water if needed.
