Ottolenghi’s Classic Tahini Dressing
Featured across Jerusalem, Plenty, and Ottolenghi Simple. “Tahini is something that runs in the veins of the people in the Middle East.” Deliberately simple — letting the quality of the tahini shine.
Ingredients (~250 ml)
| Ingredient | Amount |
|---|---|
| Tahini paste, well-stirred | 130 g |
| Fresh lemon juice (~1.5 lemons) | 45 ml |
| Garlic clove, crushed | 4 g |
| Fine sea salt | 3 g |
| Cold water (adjust for consistency) | 75–90 ml |
Method
Combine tahini, lemon juice, garlic, and salt. Whisk — the mixture will seize up first. This is normal. Slowly add cold water while whisking continuously until the consistency of heavy cream.
Notes
Variations:
- Green Tahini (Ottolenghi Simple): blend in 30 g flat-leaf parsley before adding water.
- Tahini-Yoghurt (Jerusalem): replace half the water with 60 g plain Greek yoghurt.
Pairs with: Roasted cauliflower, falafel, aubergine.
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