You guys. This Lemon Dill Tahini dressing is not playing around! This dilly, tangy dressing is a variation on my Lemon Tahini Mix that I made from my Roasted Cauliflower Salad. It’s a delicious, tangy version of the original Lemon Tahini Mix. I did add a few herbs to it, and now I can. NOT. STOP. STOP. It’s so good.

Today, I am posting the Lemon Dill Tahini dressing alone, as it is a worthy recipe. I also have some recipes in the works for you to try this magical elixir over the next few days. Below are some great ways you can use it.


This amazing ingredient is essentially a sesame seed paste. Pureed sesame seeds until they form a sauce or a loose paste texture. Similar to natural peanut butter but made with sesame seed instead of peanuts. This once difficult-to-find ingredient is now readily available in many grocery stores across the U.S.

Tahini is available in grocery stores near other nut kinds of butter and seed kinds of butter or middle-eastern ingredient (scroll down the Step by Step photos section to see my tahini). Your tahini will last long in the fridge, although you’ll need to keep it refrigerated after opening. Although it is a little more expensive than other ingredients, it is worth the extra. Tahini is the main ingredient in hummus. However, it can be used as a salad dressing or for baking goods such as cookies or muffins.


Because I like simplicity in my daily life, I have posted the “easy” version below. This means that I used dried herbs and spices and bottled lemon juice. These are my tips if you want to dress up for special occasions or love details.

  • Freshly squeezed lemon juice with a few drops of lemon zest.
  • One small clove of minced garlic can be used in place of the garlic powder
  • Fresh dill and fresh Parsley can be used, approximately 1 teaspoon each, finely chopped.


This dressing can be used to cover any fresh or roasted vegetable. This dressing also makes a wonderful dip for crudites. However, it is slightly thinner. If you want to use the dressing as a dip, it will thicken if refrigerated.

This dressing could also be used to top a bowl full of sliced cucumbers as a dairy-free alternative to the creamy dill cucumber salad. This dressing will also be used to make a mayo-free potato salad later in the week.

This dressing is great on fish like tuna or salmon, fresh or frozen, and in a mayo-free tuna salad such as my Tuna & White Bean Salad. This dressing would be great on a grilled chicken breast.


This lemon-dill Tahini dressing can be used over roasted vegetables, chicken breasts, potato salad, or any other green salad.

Prep time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Servings: 2 Tbsp per person


  • 1/4 teaspoon garlic powder ($0.02)
  • 1/4 teaspoon onion powder ($0.02)
  • 1/2 teaspoon dried dill ($0.05).
  • 1/2 tsp dried Parsley ($0.05)
  • 1/4 tsp salt ($0.02)
  • Freshly cracked pepper ($0.03)
  • 1/4 cup tahini ($0.75)
  • 1/4 cup warm water ($0.00
  • 3 Tbsp of lemon juice ($0.09)


  • Mix all ingredients in a bowl. Stir or whisk until smooth. Serve immediately, or let cool in the refrigerator for up to 5 days. Colder temperatures will cause the dressing to thicken.


Serving: 2 Tbsp Calories – 62.87 Kcal Carbohydrates – 2.45 G Protein – 2.42 G Fat – 5.02 G Sodium: 139.5mg Fiber – 1.4 g

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