Tahini Lime Dressing

It’s difficult to decide whether to call this tahini recipe a dressing, a spread or a dip.  Frankly, it works for all three.  This tahini lime recipe includes many of the typical ingredients found in a salad dressing but there is an added pop of flavor from tahini – a rich, nutty flavored cream made from ground sesame seeds.  I’d say it’s a bit like peanut butter, only made from sesame seeds instead of peanuts.

This tahini dressing has a robust flavor, and it keeps fresh in the refrigerator for several weeks.  Try it out as a dip for roasted & raw veggies or corn chips, a spread for sandwiches and wraps, use it to accompany grilled fish, coat a baked chicken, and of course use it as a salad dressing.  When using it as a dressing I thin it with a bit of water to make a smooth drizzle.  This is my go-to dressing when I want a tangy, nutty and unique flavor.

Tahini Lime Dressing

Yield: 10-12 servings - or more


  • Penang nut & spice mix, 1 tablespoon
  • ¼ - ½ cup tahini sesame paste (depending upon taste)
  • 1 ½ limes, juiced
  • 1 ½ bulb roasted garlic, (this is a full head & a half of roasted garlic)
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • ½ cup water
  • ¼ teaspoon ginger, fresh or ground
  • 1 teaspoon honey


  1. Roast the garlic heads and set aside to cool. Remove the individual cloves of garlic from the head. This may seem like a lot of garlic, however, after roasting it becomes very sweet and mild. I like to roast a large batch of garlic and then freeze in individual baggies to have for future recipes - it adds great flavor to so many things. And remember, when you roast garlic, the strong pungency is replaced with sweet caramelized goodness.
  2. Combine all of the ingredients in a blender and blend until smooth. Taste and adjust the seasonings as needed. For a thinner consistency add a bit of water and reblend. Just before serving add a sprinkle more of Penang nut & spice mix on top for some added crunch and visual appeal.
  3. Makes a bit over 1 cup and stays fresh in the refrigerator for 1-2 weeks. You can also separate out some and freeze for future use.


If you are using this as a salad dressing or as a drizzle over fish, you may want to thin it with a whisk of water. Add a teaspoon at a time until you reach the consistency you want.

Tahini Lime Dressing
Tahini Lime Dressing
Tahini Lime Dressing
Chicken & Avocado Wraps with Tahini Dressing
Chicken & Avocado Wraps with Tahini Dressing