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Turmeric Ginger Tahini Dressing - Chef Whitney Aronoff | Starseed Kitchen

Turmeric Ginger Tahini Dressing

  • Author: Chef Whitney Aronoff
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 1/2 - 2 cups 1x
  • Category: Salad Dressing
  • Method: Blender
  • Cuisine: Mediterranean
  • Diet: Vegetarian


This recipe adds turmeric and ginger to ramp up the antioxidant and anti-inflammatory benefits to any meal.



  • 12 garlic cloves
  • 1 tsp turmeric powder
  • 1-inch fresh ginger, peeled and sliced
  • ¼ cup fresh lemon juice
  • ¼ tsp sea salt
  • ¾ cup tahini paste
  • ¼ cup – ½ cup cold water


  1. Using a high-speed blender, add garlic, turmeric, ginger, lemon juice and sea salt. Blend on high till garlic and ginger are completely incorporated.
  2. Add tahini and blend till incorporated (it will be thick). On a low setting, slowly add ice cold water. First add ¼ cup and blend well. Test consistency and add remaining water as desired.
  3. Store in an air tight glass container for 7 days in the fridge. Enjoy.


For the cold water, measure out ½ cup and add 2 ice cubes. That way the water will be cold when you add it to the blender, creating a smoother consistency.

Add only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing consistency. If you prefer more of a dip, simply use less water.

If you are using the last of your tahini and it is dry and hard, add 1/4 cup of olive oil to the blender. This will make up for the oil that has separated from the sesame paste.