Tahini Date Dressing (Paleo, Whole30, vegan)

This Tahini Date Dressing is thick, creamy and packed with flavor.

Plus it’s so easy to make – you just blend together tahini, olive oil, dates, mustard and more until it becomes an irresistible dressing or dip.

Plus it’s gluten-free, dairy-free, nut-free, vegan, Paleo and Whole30 friendly!

Paleo tahini dressing in a mason jar next to another mason jar of tahini, a glass pitcher of olive oil, plus dates, unpeeled garlic cloves and a spoon

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Tahini Date Dressing

Just like peanut butter can be used in a savory peanut sauce, tahini (sesame seed butter) is great in sauces and dips.

If you think tahini is only good for hummus, this recipe will surprise you!

It’s combined with extra virgin olive oil, garlic, mustard, dates (for a hint of sweetness) and apple cider vinegar.

When blended together, you get a thick, creamy, luscious dressing that can be used so many ways!

Don’t be thrown by the dates. This is not a super sweet dressing. It’s actually a savory, tangy dressing with just a hint of sweetness.

Plus this Paleo tahini dressing is full of healthy fats – making whatever you pour it on that much more filling.

See serving suggestions below.

 

What you need for Tahini Date Dressing

Ingredients:

  • 3 pitted dates – You can substitute maple syrup (not Whole30) or honey (not Whole30 or vegan); see notes below recipe
  • 1/3 cup tahini – You can use peanut butter, almond butter or cashew butter (not nut-free) or sunbutter (for nut-free)
  • 1/3 cup extra virgin olive oil – Use the good stuff!
  • 1 large garlic clove, peeled – You can use 1/2 teaspoon garlic powder
  • 3 tablespoons apple cider vinegar – Unlike other similar recipes, this is a tahini dressing without lemon but you can substitute lemon juice (or lime juice) for the apple cider vinegar
  • 1 tablespoon Dijon or grainy mustard
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper

 

Equipment:

 

How to make Tahini Date Dressing

First, add the dates to a blender with 1/2 cup very warm water. Make sure the dates are submerged.

Let this sit (do not blend) for 10 minutes to soften the dates.

Then add the tahini, oil, garlic, vinegar, mustard, salt and pepper.

Blend on high speed until totally smooth.

Check to make sure the dates have completely blended in. If not, keep blending until they have.

If it’s not blending well, add more water, 1 tablespoon at a time.

Taste and add more salt (or anything else), if necessary.

If it’s too thick, add more water. I typically add another 1/4 cup water but it depends on how thick you want it.

Whole30 tahini dressing in a mason jar next to some dates, unpeeled garlic cloves, a mason jar of tahini and a glass pitcher of olive oil

How to use Tahini Date Dressing

This Paleo and Whole30 tahini dressing is good on so many things!

  1. Tossed with a salad, obviously, such as this Chicken Harvest Salad or this kale granola salad
  2. Drizzled over roasted vegetables, like roasted asparagus
  3. Drizzled over these grilled carrots or other grilled vegetables
  4. As a sauce or dip for chicken or pork chops
  5. As a dip for raw vegetables and pita chips
  6. As a sauce or dip for these zucchini fritters
  7. As a dip for these Veggie-Wrapped Pigs in a Blanket
  8. As a dip for fried or twice-fried plantains
  9. Used in place of the almond butter dressing in this Rainbow Crunch Salad
  10. Used in place of the ranch in these Bacon Ranch Crispy Smashed Potatoes

 

Make ahead and storage

The dressing can be made up to two weeks in advance and kept in the fridge.

The dressing can also be frozen in an air-tight container or baggie for up to one month. Thaw overnight in the fridge.

Either way, you might need to loosen it with more water.

 

Other recipes you might like:

  1. Rainbow Crunch Salad with Almond Butter Dressing (Paleo, Whole30, vegan)
  2. Kale Salad with Granola and Avocado Green Goddess Dressing (Paleo)
  3. 10 Toppings Made in 10 Minutes (Paleo, Whole30 and vegan options)
  4. Nut-Free “Peanut” Sauce (Paleo, Whole30, vegan)

 

Whole30 tahini dressing in a mason jar next to some dates, unpeeled garlic cloves, a mason jar of tahini and a glass pitcher of olive oil
Print Recipe
5 from 6 votes

Tahini Date Dressing (Paleo, Whole30, vegan)

This thick, creamy Tahini Date Dressing is a luscious condiment that can be used so many ways! Plus it's naturally nut-free, Paleo, Whole30 and vegan.
Prep Time5 mins
Cook Time0 mins
soaking time for dates10 mins
Total Time15 mins
Course: Salad
Cuisine: American
Keyword: healthy dressing, Paleo tahini recipe, tahini dressing, Whole30 tahini recipe
Servings: 1.5 cups
Author: Don Baiocchi

Ingredients

  • 3 pitted dates
  • ½ cup warm water, plus more if necessary
  • cup tahini
  • cup extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon or grainy mustard
  • 1 large garlic clove, peeled
  • ½ teaspoon fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper

Instructions

  • Add the dates to a blender with the water. Make sure the dates are submerged. Let this sit for 10 minutes (do not blend) to soften the dates.
  • Add the tahini, oil, vinegar, mustard, garlic, salt and pepper. Blend on high speed until totally smooth.
  • Check to make sure the dates have completely blended in. If not, keep blending until they have. You might need to add more water to help them blend.
  • Taste and add more salt (or anything else), if necessary. If it's too thick, add more water. (I typically add about another 1/4 cup water but it depends on how thick you want it.)

Notes

For serving suggestions, see the blog post.
Substitutions
  • 3 pitted dates - You can substitute maple syrup (not Whole30) or honey (not Whole30 or vegan). Just add 1 tablespoon with the rest of the ingredients, including the 1/2 cup water.
  • 1/3 cup tahini - You can use peanut butter, almond butter or cashew butter (not nut-free) or sunbutter (for nut-free)
  • 1 large garlic clove, peeled - You can use 1/2 teaspoon garlic powder
  • 3 tablespoons apple cider vinegar - You can substitute lemon or lime juice
 
Make ahead and storage
The dressing can be made up to two weeks in advance and kept in the fridge.
The dressing can also be frozen in an air-tight container or baggie for up to one month. Thaw overnight in the fridge.
Either way, you might need to loosen it with more water.

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