¼ cup tahini
2 tbsp fresh lemon juice (about 1 lemon)
1 tbsp maple syrup
1 tsp ground sumac
2–4 tbsp cold water (to adjust consistency)
Pinch of salt (to taste)
1 tbsp olive oil (optional, for silkier texture)
In a small bowl, whisk together tahini, lemon juice, maple syrup, and sumac until smooth and creamy.
Gradually whisk in cold water, one tablespoon at a time. The mixture may seize up at first—keep whisking until it relaxes into a pourable dressing.
Add a pinch of salt and stir in optional extras like minced garlic or olive oil for depth and texture.
Taste and tweak: add more lemon for zing, maple syrup for sweetness, or salt for savoury lift.
Use straight away or store in the fridge for up to 5 days. Whisk or shake before serving to re-emulsify.
The dressing thickens in the fridge—loosen with a splash of water before serving.
If you don’t have sumac, a pinch of lemon zest can stand in.
Jar or airtight container
Small whisk
Mixing bowl
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