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+ servings
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
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4.55 from 11 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 minutes
Cook Time0 minutes
soaking time for dates10 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Servings: 6 servings
Calories: 199kcal
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.)
    Recipe yields 1½ cups.

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.

Nutrition

Serving: 0.25cup | Calories: 199kcal | Carbohydrates: 6g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 228mg | Potassium: 98mg | Fiber: 1g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg