Food and Recipe of the Month: Tahini Dill Dressing


September 27, 2019

Care of Amy Symington of 

Contrary to popular belief, tahini isn’t solely used for making hummus or just topping falafels. Its rich and creamy texture lends itself to both savoury and sweet recipes. Use it in noodle bowls, stir-fries, dressings, marinades, sauces, dips, on toast with fresh figs or in cakes, muffins, or cheesecakes!

Even though it is simply just ground up sesame seeds, its flavour is quite complex. It has a mildly sweet, yet slightly bitter taste and is often used in Mediterranean and Middle Eastern dishes. It is rich in protein, healthy fats, and vitamin E and is a source of calcium.

It also contains anti-inflammatory properties helping to minimize inflammation in the body and consequently reducing the risk of chronic diseases like heart disease and cancer.

Try the below creamy and dreamy tahini dressing as a fun and flavourful way to reinvent those winter root vegetables whether they are roasted, spiralized or just straight up raw!

Recipe and photograph by Darren Kemper are shared from Chef Amy’s cookbook “The Long Table Cookbook: Plant-based recipes for optimal health” available for preorder online here. All author proceeds go to the important cancer care programming at Gilda’s Club Greater Toronto.

Tahini Dill Dressing

6 servings

Prep time: 10 minutes


¾ tsp (2 g) lemon zest

1½ cups (375 ml) lemon juice, approximately 6 large juicy lemons

1 cup (250 ml) tahini paste

½ bunch (40 g) fresh dill, chopped

3 tbsp (45 ml) maple syrup

¾ tsp (2 g) pureed garlic

Pinch of sea salt


  1. In a large bowl, combine all the ingredients. Whisk until thoroughly combined.
  2. Be certain to taste your dressing with a leaf of the greens or lettuce that you are using to get a sneak peek of the dressing’s taste in action.

Salad suggestions:

  1. Serve it over spring greens, cucumber slices and spiralized carrots topped with microgreens and roasted sunflower seeds.
  2. Any roasted root vegetable also pairs nicely with this dressing i.e. heirloom carrots, beets, parsnips, and sweet or regular potatoes

Filed under: elifelines Food of the Month Nutrition Uncategorised Vegan & Vegetarian Recipes