This vegan creamy tahini dill dressing is smooth and delicious, with the fresh taste of herbs and a little tang from garlic. It takes minutes to come together and will perk up your salads for sure!
Let's add lots of flavour to our summer (or winter!) salads with some tasty dressings! This creamy dill dressing has a smooth taste and texture, with the unique herby flavour of dill. Add some garlic and vinegar for tang and you've got an elevated salad in no time.
Check out my 10 salad dressings post for even more ideas!
⭐ Why this recipe is so good
Creamy and delicious. Tahini is smooth and creamy, with an earthy taste that is very moreish!
Nut free. For those who have to be, or prefer to be, nut free, tahini works so well as a swap (note that it is a potential allergen).
Quick and easy. Super simple to make, you just need a few minutes to dice the dill and a bit of a whisk!
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Tahini - you want light tahini rather than dark tahini, and one that is fresh and runny in consistency.
- Dill - using fresh dill rather than dried gives a much fresher flavour for this dressing.
- Garlic - I suggest using a fresh clove, but a touch of garlic powder can be used in a pinch.
📖 Swaps and variations
Swap apple cider vinegar for lemon juice. If it works for you, lemon juice can be used as your acid instead.
Adjust the amount of dill. This recipe gives a 'background' flavour of dill, but if you love a more herby taste, then add a little more.
🔪 Step by step instructions
Making this tahini dill dressing takes less than ten minutes, and has just a few steps:
Prepare the dill. Remove the tough stems from the dill, then dice finely with a knife (image 1).
Combine the ingredients. Add the tahini, dill, water, garlic, apple cider vinegar, salt and black pepper to a bowl (image 2).
Steps 3 & 4
Whisk the tahini dressing. Use a whisk to stir and combine all the ingredients. The dressing will first go a bit gritty looking, but keep whisking to get a creamy consistency (images 3 & 4).
💭 Recipe tips and notes
- Tahini dressing is very individual in terms of preference for consistency. I suggest pouring in ¼ cup of water into your bowl to begin with, whisking, then adding more to preference. Personally I find ½ cup for this recipe to be just right.
- Using a whisk rather than a spoon makes it much easier to combine the ingredients to a smooth dressing.
- Use slightly warm water rather than cold water for a more creamy dressing that is easier to come together.
- Add more dill if you like a more pungent herb flavour.
- Not a fan of garlic? Simply leave out.
📋 Frequently asked questions
A combination of herbs such as dill and parsley would make a tasty tahini dressing!
Tahini is nut free, but be sure to check the ingredients list in case other ingredients have been included. Tahini is made from sesame seeds, which are a potential allergen, so only use if you know it is suitable for you.
You can use a spoon, but a whisk does make the task a bit easier.
🍽 How to serve
You can also use it for my tahini kale salad an an alternative dressing!
It can also be stirred through pasta for an evening meal. Simply warm in the pot with your cooked pasta for a few minutes.
🥣 More delicious sauces
Creamy Tahini Dill Dressing
- Remove the stems of the dill and finely dice the leaves.
- Combine all the ingredients in a bowl. I suggest beginning with ¼ cup of warm water and then adding more to preference. Whisk together until you have a creamy dressing.
- Begin by pouring in ¼ cup of water into the dressing, then add more to preference. If you like a thinner consistency add more water and whisk again.
- I find using slightly warm water to be helpful in getting a creamy consistency.
- Adjust the amount of dill and garlic to preference.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- tahini (sesame), which scores 1. Note that it is a potential allergen and should only be consumed if you know you tolerate well.
- dill, which scores 1. There is a note, 'small amounts usually not a problem. High salicylate content'.
- garlic, which scores 1.
- black pepper, which scores 2.