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Masada, Israel

Maple Tahini Dressing

There are some things my ideal fridge would always have on hand. When I was a little girl I visited a family friend’s home in Chestnut Hill, MA – the posh kind with impossibly tall windows, elegance & a near empty fridge. Beyond the bare glass shelves it did have was champagne & Pommery mustard. That’s the whole grain mustard in the ceramic crock with the melted wax. Maybe they had a few limes, lazily wrinkling on a bare shelf. It blew me away. This must be how movie stars lived, I thought. I made a promise to myself that I would always have a bottle of champagne in my fridge as a tribute to my secret celebrity crushes & as a sign that I had really made it in this world.  It’s Cava these days & we don’t drink it half as often as we should, but it’s there. In my current dream fridge, Maple Tahini Dressing would also always be on a shelf. Good tahini (plain or seasoned are both staples) makes a great dressing for veggies, salads, grains and it makes me happy to open the fridge door and see it there, waiting for me. Heck, maybe I should spring for some Pomerry, too.  


Masada, Israel


1 Cup Tahini

1 Fresh Lemon, zested & juiced

1/4 Cup Water or so (probably gonna need more)

2-3 Tablespoons Maple Syrup

2 Tablespoons Olive Oil

1/4 Teaspoon Sea Salt

2 Tablespoons Apple Cider Vinegar -optional



Add Tahini, Lemon Zest, Lemon Juice, Olive Oil, Maple Syrup, Sea Salt & Water to a glass jar with lid. Crank that lid on tight & shake the dressing.


It’s probably too thick in which case add more water & shake again. Taste, adding more salt, garlic, lemon as you see fit. Feel free to add the optional Apple Cider Vinegar. If you let it sit 20min or more before serving it will naturally thicken up.


Ta Da! You’re Done!


Store in the fridge for about a week (No way it will still be hanging around that long).


Ema (Eeeeee-Mah, sometimes written Imma) is Hebrew for Mom. 100's of people call Eve Ema and it warms her heart.

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