Maple Mustard Tahini Dressing
I’m quite confident you’ll be making this maple mustard tahini dressing again and again. It’s creamy and nutty, with hints of sweet and spicy. Perfect for drizzling on almost anything!
If you’re a lover of Middle Eastern and Mediterranean foods (like me), you’ve probably encountered the magnificent nutty, creamy blend called tahini. It’s drizzled over falafels, dipped with pita bread, and makes up a good chunk of everyone’s favorite – hummus and baba ganoush!
But tahini can also be easily be tweaked into different flavors and textures. It’s typically on the thicker side, but whisking in a bit more water and other flavor boosters creates the perfect dressing. Lemon tahini dressing is a perennial winner, but I have to say, this maple mustard tahini dressing might just be my new favorite!
What’s In This Maple Mustard Tahini Dressing?
The name pretty much says it all (maple, mustard, and tahini). But there’s just a few other things, such as lemon and garlic, that are essentials for most tahini sauces.
- Tahini: You can make homemade tahini (super easy and I’ve got a recipe for that) or you can buy it from the store.
- Dijon Mustard: Make sure you’re using Dijon mustard and not regular yellow mustard.
- Maple Syrup: Hints of sweet maple perfect complement the mustard. But you could also use honey as an alternative sweetener.
- Lemon Juice: I always like to use freshly squeezed lemon juice. But since there’s only one tablespoon needed, you can also used the bottled version if that’s easier.
- Water: Just 3 to 4 tablespoons are needed for a creamy yet drizzle-y consistency. If you prefer a thinner texture, feel free to whisk in a bit more water.
- Garlic: One clove packs a garlicky punch.
Find the printable recipe with measurements below
How To Make Maple Mustard Tahini Dressing
Just like any other dressing, all you need to do is whisk everything together in a bowl. As you’re whisking, you may notice that there’s a bit of separation between the tahini and other liquids. But don’t worry, just keep on whisking and it’ll soon transform into a medium-thick creamy consistency.
Pro tip: If you want the dressing to be even thinner for a salad, start by adding one more tablespoon of water into the mix. If that’s still not enough, an additional tablespoon should do the trick!
How To Store
I typically like to store my dressings in this tulip weck jar. It’s the perfect size for one batch! But any small container will work. Just make sure to store it in the fridge – it’ll last for up to one week.
More Creamy Dressings & Sauces
As I always say, fresh homemade sauces are the way to go. They’re 100% better than most store-bought versions, simply because you’re using fresh ingredients (without any additives or preservatives).
- Chipotle Sauce
- Tzatziki (or this vegan tzatziki)
- Vegan Alfredo Sauce
- Hollandaise Sauce
- Coleslaw Dressing
This maple mustard tahini dressing will surely come in handy when you need a nutty, creamy touch. If you make it, let me know how it turned out! I’d love to hear what you think in the comments below.
Maple Mustard Tahini Dressing
- ¼ cup tahini
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup or honey
- 1 tablespoon lemon juice
- 3 to 4 tablespoons water, or more for a thinner consistency
- 1 garlic clove, minced
- kosher salt and freshly ground black pepper, to taste
- In a small bowl, whisk togethr the tahini, Dijon mustard, maple syrup, lemon juice, water, garlic, salt, and pepper.
- Store it in a sealed container in the fridge for up to one week.
- This recipe makes approximately ⅔ cup of dressing.