Lemon Tahini Dressing

Ingredients

• 1/2 cup tahini
• 2/3–3/4 cup water
• 3 tbsp lemon juice
• 1 clove garlic
• 1 tbsp olive oil
• 3/4 tsp sea salt
• black pepper

Method

Tahini is a sesame paste that resists water. The fat in the seeds repels the liquid, so you need aggressive whisking and a particular sequence to build a stable emulsification. Start with the tahini in a bowl. Add the minced garlic and salt — they'll help break down the paste's density. Whisk hard for thirty seconds until the mixture tightens slightly and becomes grainy; you're beginning to aerate it and create space for the water to penetrate.

Now add the lemon juice all at once. Whisk vigorously for another minute. The acid denatures the proteins in the sesame, loosening the paste's structure and helping it accept liquid. The mixture will seize momentarily — it'll look separated and drier than before — but keep going. This phase is essential and non-negotiable; stopping here is why most versions split.

Pour in the olive oil in a thin stream whilst whisking constantly. This is the final emulsification step. The oil, acid, and water are now being held together by the tahini's proteins. Once fully incorporated, add the water gradually, whisking between each addition. Start with two-thirds of a cup. The dressing should thin to a pouring consistency — thick enough to coat a spoon but not so thin that it runs off a plate. If it's too thick after the full two-thirds cup, add the remaining quarter cup a tablespoon at a time. Stop before it becomes watery; you want the flavour concentrated. Finish with black pepper and taste — the salt should be assertive but the lemon bright and cutting through the richness.

Store in a sealed container in the fridge for up to five days. The emulsification will hold that long, though you may see a thin layer of liquid on the surface. Stir it back in; this is normal separation, not spoilage. If it thickens considerably when cold, leave it on the worktop for fifteen minutes before serving, or thin with a teaspoon of water and re-whisk. Use this dressing on grain bowls, roasted vegetables, or as a condiment for falafel and grilled meats.