Tahini Ranch Dressing Recipe (2024)

What is "smooth liquid tahini"?
What if you have just "regular" tahini?

Soom tahini is one of the better brands on the market. It's not a solid rock like the commonly found Joyva. It's nice and smooth. There's no need to refrigerate it. And, if you store it upside down (on a dish just in case it leaks), the oil doesn't separate. Incidentally, peanut butter should be stored upside down as well, and you'll never have the oil rise to the top.
You can thank me later.

Fresh garlic would be delicious if using the dressing the same day. However, from a food safety standpoint, fresh raw garlic can carry botulism that can grow over time when not exposed to oxygen (such as in olive oil or tahini), so using garlic powder is the safe bet if you want to store the dressing for the week.

Half a teaspoon of freshly toasted and ground Cumin will take this to the next level!

This is essentially the recipe for Middle Eastern tartar sauce my mother used to make, for grilled or fried fish. The only different ingredient is the maple syrup. Otherwise the ingredients would be tahini, crushed garlic, salt, lemon juice and chopped parsley. It's amazing on fish.

Great recipe. I recommend making this in the blender or with a hand blender, there is no need to mix it by hand. Blend the tahini, water, and lemon juice, then blitz in the herbs and spices at the end. Also, while it was delicious, I would reduce the maple syrup by half next time, it was a little too sweet to my taste.

What exactly is the issue with garlic powder? If you just don't like the taste, I suppose I get it, but it's just a mellow garlic flavor, so I don't really get it. How is it different from any other dried, ground spice? It works better than fresh garlic in a number of uses, such as spice blends/rubs and homemade crackers and sauces like this one. There's absolutely nothing wrong with using it. Fresh garlic is great, but it's not always the best choice for certain recipes

Nothing wrong with several tablespoons of good fat. Delicious!

I'm a little put off by the garlic powder. Why not a crushed garlic or two in during step one and two and removed at the end?

Tahini comes in a thick consistency (in a jar near the nut butters) or a more sauce-like consistency. I buy the latter in the kosher section, in a plastic container, it's an Israeli brand.

I sure wish the New York Times would include metric weights in all the recipes. This recipe looks tasty, but it would be so much easier to make with a scale. The tahini, maple syrup and herbs all stick to measuring cups and spoons.

In the Hitchhiker's Guide to the Galaxy, Douglas Adams mentions a substance that is "almost, but not quite entirely unlike tea." This dressing is almost, but not quite entirely unlike ranch. However, my second batch was more "not quite entirely" than the first. In it, I cut the maple syrup in half and used more parsley and dill. The original recipe is too sweet; sweetness dulls the palate. Cutting the maple syrup allowed the other flavors to come to the forefront.

This isn't really Ranch, but a tahini dressing that gives a nod to it with spices. That said, it's very good. I had to make too many adjustments to the amount of spices to recommend the recipe as written, but it's a good kick-off point. Be sure to prepare it in a bowl or something with a wide mouth so you can stir it often, as the tahini sucks up all the moisture and it tends to thicken quickly. It's not ideal for a cruet.

I also made this one in a magic bullet and thank god I did bc tahini is quick sand

A nice herby tahini dip, but don’t call it ranch. The tahini flavor dominates all else here. If you’re looking for vegan ranch alternatives try this with cashews, avocado or, my favorite, with Forager sour cream as the base.

1/2 teaspoon of garlic powder? Nah. Needs a clove of fresh minced garlic.

Do not make again. Did not taste as good in next days

If one uses lots of tahini (many recipes using tahini are in nyt) it is easy enough to make from scratch using just sesame seeds and olive oil. See many recipes on how to make on the net. Basically just roast the seeds add olive oil and blend. You can make as thin or thick as you like and it is as good as any premium brand. If you buy the sesame seeds in quantity, say 4 lbs, you can make tahini for $5 per pound vs about $12 for a premium brand. I sometimes use healthier black sesame seeds.

Use half the maple syrup

It is vegan! I use my home-made ranch dressing mix and it is great. Cooking for my vegan friends is always an interesting challenge. I can make a fabulous salad with this dressing, roasted vegetables, toasted nuts or pumpkin seeds, and several kinds of lettuce. No fake meat or fake cheese.

Has anyone made this in a food processor or blender?

This is a tasty dressing, even though it's not really too much like ranch. I used it on a rice bowl with some breaded vegan chicken, roasted broccoli, and kale chips. Agree with those who said it was too sweet, and those who thought it needed more liquid to be creamy enough— maybe it works better with the specified brand of tahini, but I think the water could be almost doubled and the syrup could be halved.

I like using half lemon juice and half pickle juice.

Easy to make and tastes good, very similar to store-bought ranch dressing. I've made this recipe twice now and can't wait for my vegan son to try it!

While I enjoyed the dressing very much, and my vegan daughter thought it was great thatI did, it tasted very peanut-y, did I do something wrong or is that normal?

I liked this recipe, but when I make it again, I will reduce the maple syrup. I used vegetable broth rather than water and had to use much more than 1/2 cup noted in the recipe to get the right consistency. My tahini was a bit separated, so that may be why. I will try it again today with lettuce that is not grilled.

This is really yummy but tastes nothing like ranch dressing. The consistency works more as a spread. I put it on polenta sourdough with tuna and red onions.