Tahini Yogurt Dressing is a light dressing that is a nice addition to salads, grilled vegetables and meats and drizzled on potatoes. Tahini, yogurt, lemon juice, olive oil, garlic and sumac are mixed to create the perfect sweet, tangy dressing.
If you like homemade salad dressings and sauces then this Tahini Yogurt Dressing is one you will love!
There is something about making your own salad dressings that just takes a salad to another level.
I love that I can control the ingredients that go into this dressing.
If you find it too thick you can add a bit more lemon juice or if you want more spice add a pinch of cayenne red pepper.
I love making my own Greek Salad Dressing and 4 Ingredient Creamy Dill Salad Dressing at home too. I am a huge fan of olive oil based dressings, which I will be sharing soon, but yogurt dressings have always been a big part of my life.
Growing up we ate salads like this Cucumber Tomato Salad with Dill Yogurt Dressing that uses a light, easy yogurt dressing.
Honestly there have been many times that we just whisk together yogurt and fresh herbs to create a salad dressing.
You can put this dressing on this Massage Kale Salad, drizzle it over this Mediterranean Bean Salad or this Chickpea Salad Recipe.
I love how creamy and light yogurt dressings are, not to mention they are healthy.
You aren’t packing in a bunch of mayonnaise into this dressing.
You don’t have to feel guilty about drizzling a Tahini Yogurt Dressing on everything.
I use this dressing on salads but also as a sauce on Mediterranean Roasted Vegetables, Beef Kafta Kebabs or on these Spicy Lebanese Potatoes.
I also like using this dressing in grain bowls like this Mediterranean Buddha Bowl, Chicken Shawarma Bowls, Beef Kafta Meatball Bowls or this Greek Quinoa Bowl Recipe.
If you are looking for new salad dressing recipes add this one to your rotation. You might notice that this dressing is a little thicker than some yogurt dressings.
If you prefer this to be thinner you can use a small amount of water to thin it out. I usually add 1 teaspoon, stir and go from there. You could also add a bit more lemon juice to help thin it out.
Recipe Ingredients You’ll Need
- Tahini: This dressing uses tahini which is sesame seeds that are ground into a smooth paste. Tahini is also used in hummus like this Lebanese Hummus Recipe or this Lemon Hummus so if you buy you will have many uses for it!
- Garlic: I used 1 garlic clove in this recipe. If you like more of a garlic flavor feel free to add 2 to 3 garlic cloves.
- Yogurt: I use plain Greek yogurt in my tahini sauce. I like the tangy, creamy texture is gives the sauce. You can also use plain yogurt but it won’t be as thick and the flavor will be a bit more bland. If you use plain yogurt I would use more garlic.
- Lemon Juice and Olive Oil: The extra virgin olive oil and lemon juice help to thin out the dressing and add nice flavor.
- Sumac: Sumac is a spice often found in Mediterranean cooking. I use it in this Fattoush Salad, Balela Salad and this Mediterranean Bean Salad. The sumac adds a hint of citrusy, tart flavor to this Tahini Dressing. You can skip it or try paprika or za’atar instead.
For exact ingredient amounts and instructions, see the full recipe card below.
How to Make this Tahini Yogurt Dressing
Step 1: Blend Tahini and Water: In a medium mixing bowl whisk together the tahini and the water until the tahini becomes smooth. Add more water if needed to help smooth it out.
Step 2: Add Remaining Ingredients: Add in the remaining ingredients, garlic, yogurt, lemon juice, olive oil, sumac, parsley and a dash of salt and pepper and whisk until everything is combined and smooth. Taste and adjust seasonings accordingly. If you like more of a lemony flavor add lemon zest.
Step 3: Store Dressing: Put in a salad dressing container or mason jar and refrigerate for 30 minutes. Serve on salads, sides or as a dipping sauce.
Storage Tip:
Store this tahini yogurt sauce in the fridge for up to 5 days; stir before using as it may thicken over time.
Recipe FAQ
If the dressing is too thick, thin it with water (or an extra splash of lemon juice) until it reaches your desired consistency. I suggest adding liquid gradually (1 teaspoon at a time) to avoid making it too thin.
The tahini can react when mixed with acidic ingredients and create lumps. To prevent this from happening mix the tahini and lemon juice first then slowly incorporate the yogurt. Whisk or blend until you get a smoothie consistency.
You don’t have to but by letting the dressing sit you will help the flavors meld together. I suggest 10-15 minutes.
Other Tahini Recipes to Try:
Vegetarian
Roasted Carrots and Beets with Tahini
Mediterranean
Grilled Cauliflower Steaks with Yogurt Tahini Sauce
Vegetarian
Creamy Dill Sauce
More Tahini Recipes
Vegetarian
Tahini Sauce
Vegetarian
Roasted Carrots and Beets with Tahini
Mediterranean
Grilled Cauliflower Steaks with Yogurt Tahini Sauce
Tahini Yogurt Dressing
Ingredients
- 2 Tablespoons tahini
- 3 Tablespoons water {more of less depending on the consistency you like}
- 1 small garlic clove, finely minced
- 1/2 cup yogurt {I used plain yogurt but you can use Greek yogurt for a creamier/tangier dressing}
- 1/2 lemon, juiced
- 2 Tablespoons extra virgin olive oil
- 1/2 teaspoon sumac {optional-more to taste}
- 2 Tablespoons fresh parsley finely minced {optional}
- Dash of salt and pepper
Instructions
- In a medium mixing bowl whisk together the tahini and the water until the tahini becomes smooth. Add more water if needed to help smooth it out. Add the lemon juice and mix well.
- Add in the remaining ingredients, garlic, yogurt, olive oil, sumac, parsley and a dash of salt and pepper and whisk until everything is combined and smooth. You also can use a blender and blend the dressing until smooth. Taste and adjust seasonings accordingly.
- Put in a salad dressing container or mason jar and refrigerate.
Notes
- I like to add the sumac to the dressing to give it a hint of sweetness. This dressing also works great without the sumac.
- Try adding this as a sauce for roasted potatoes, a marinade for grilled meat or an addition to grilled vegetables.
- A variety of fresh herbs can work well in this dressing-I like to finely mince them. Try mint or dill.
Just made this for the second time, as my husband and I loved it. This time with sumac which I bought for the first time. We used the dressing on salads as well as a dip for some Mediterranean meatballs. Also bought za’atar for the first time and some Lebanese pita bread. Can’t wait to eat them.
I am so glad you like it! It is a great one to have on hand for dipping and as a dressing. <3
Fantastic, easy and healthy. I use it as a dip, dressing, and on sandwiches.
I am glad you like it! I use it a lot as a dip and on sandwiches too.
How long can you keep this in the fridge? Sounds lovely I can’t wait to make it!
Thank you. I would say 3-4 days in a mason jar or air tight container.