Citrus Manuka Tahini Dressing
A creamy, zesty dressing sweetened with New Zealand Manuka honey — great for salads, grain bowls and roasted veg
Bright and velvety tahini dressing balanced with lemon, Dijon and Manuka honey. Quick to make, freezer-friendly in small batches and trending for drizzle bowls and salad jars.
Timing
Cook Time: PT0M
Prep Time: PT10M
Total Time: PT10M
Active Time: PT10M
Ingredients
3
tbsp
tahini
(Notes: stirred)
2
tbsp
Manuka honey
(Notes: use UMF 10–15 for balanced sweetness)
3
tbsp
lemon juice
(Notes: freshly squeezed (about 1 lemon))
1
tbsp
extra virgin olive oil
(Notes: for smoothness)
1
tbsp
apple cider vinegar
(Notes: or white wine vinegar)
1
tsp
Dijon mustard
(Notes: adds emulsifying power)
1
clove
garlic
(Notes: finely minced or grated)
2-4
tbsp
warm water
(Notes: to loosen to desired consistency)
to taste
sea salt and freshly ground black pepper
Instructions
Step 1
In a medium bowl, combine the tahini, lemon juice and Dijon mustard. Whisk briskly until the mixture becomes thick and slightly glossy.
Tip: If tahini has separated, stir it first to reincorporate the oils for a smoother dressing.
Timing: PT2M
Step 2
Add the Manuka honey, minced garlic, apple cider vinegar and olive oil. Continue whisking until the honey is fully incorporated and the dressing starts to emulsify.
Tip: Use warm water later to loosen rather than adding too much oil; it keeps the dressing lighter.
Timing: PT2M
Step 3
Gradually add warm water, one tablespoon at a time, whisking between additions until you reach a pourable, creamy consistency.
Tip: For a silky texture, blend briefly with an immersion blender if the dressing is stubbornly thick.
Timing: PT1M
Step 4
Season with sea salt and pepper to taste. Taste and adjust acidity or sweetness by adding a little more lemon or Manuka honey as preferred.
Tip: A pinch of flaky salt at the end brightens the flavours.
Step 5
Transfer to a jar with a lid and refrigerate for at least 10 minutes if time allows to let flavours marry (optional). Shake or whisk before serving.
Tip: Keeps for up to 5 days refrigerated; warm slightly before using if it thickens in the fridge.
Timing: PT0M