10 Minute Tahini Ranch Dressing is a ranch lover’s dream! Full of dill, garlic, tahini, and lots of fresh black pepper. Paleo, vegan, and dairy free!
Can we all take a moment to recognize one of childhood’s greatest foods: Ranch Dressing.
Alright, moment is over. We can all again take our seats. But really truly was there anything better than this bright white, green flecked, ultra creamy dressing?
This Tahini Ranch Dressing is my grown up answer to the OG. It is the more complex, much healthier, cousin to regular store bought ranch dressing. It is bursting with fresh dill, black pepper, and garlic like any good ranch dressing, but is slightly nutty and extra creamy thanks to our pal, tahini.
And since tahini stands in for the copious amounts dairy found in regular ranch, this version is dairy free, vegan, and paleo! Told you, grown up ranch.
There is one slightly (okay, completely) strange and necessary trick for perfect Tahini Ranch Dressing that I have to share with you.
If you make this dressing with room temperature or even slightly cold or slightly warm water, it will clump up on you. It gets thick and pasty, impossible to pour, and so very not-what-we-are-going-for here.
The tried and true trick to extra smooth and creamy tahini ranch? Ice water.
That’s right. Stir some ice water into tahini and it thins out and creams up like a dream. We can now proceed with the rest of the recipe and will end up with perfectly pourable ranch.
And don’t sell this dressing short by stopping at salad. She is much more diverse than that.
Use this Tahini Ranch Dressing as a…
- dip for veggies (or potato chips!)
- drizzle on baked potatoes
- sauce for roasted veggies, meats, or tofu
- anywhere you would use ranch dressing
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10 Minute Tahini Ranch Dressing is a ranch lover’s dream! Full of dill, garlic, tahini, and lots of fresh black pepper. Paleo, vegan, and dairy free!
Ingredients
- 1/2 cup sesame tahini
- 6 tablespoons ice water
- 1/4 cup white balsamic vinegar
- 3 tablespoons avocado oil
- 2 tablespoons chopped dill
- 2 tablespoons chopped parsley
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Add the tahini to a bowl.
- Fill a separate bowl with ice water and spoon 6 tablespoons of the water (leave the ice behind) into the tahini bowl and whisk to combine. (Room temperature water will cause the tahini to clump up, but ice water will result in a smooth dressing.)
- Add in the remaining ingredients an stir to combine. Store in the fridge for 1 week.
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