IE 11 is not supported. For an optimal experience visit our site on another browser.

Turmeric-Ginger-Tahini Dressing

Courtesy Joy Bauer
heaping 1/2 cup

Chef notes

This recipe is a spin on my classic tahini dressing, with a uniquely golden twist. In this version, I incorporate two spices that help lower inflammation and ease aches and pains. Its pain-fighting powers come from a dynamic duo of spices, ginger and turmeric. Ginger lends a sweet, pungent flavor. And turmeric, an earthy, woody spice (a staple in many curries), transforms the classic beige coloring of tahini into a vibrant and playful yellow (just be careful to avoid getting the turmeric powder on your fingers or fancy napkins because it can leave a neon trail that’s tough to get off). You’ll notice I add a dash of black pepper to the mix; don’t skip this step, as the pepper helps boost the absorption of turmeric, and of course, adds extra flavor, too.


  • 1/4 cup tahini (make sure it’s well-blended before measuring)
  • 2 teaspoons extra virgin olive oil
  • 2-3 tablespoons lemon juice
  • 1 teaspoon turmeric
  • 1 teaspoon ginger
  • 1/4 teaspoon kosher salt
  • pinch black pepper or more to taste
  • 2-3 tablespoons warm water


Mix the tahini paste with olive oil, lemon juice, turmeric, ginger, salt and pepper until well-combined. It will begin to thicken substantially. Next, add the warm water (start with 2 tablespoons and add the third if you want a thinner consistency) and continue to mix until it becomes a smooth dressing-like consistency. Season with extra salt and pepper to taste.

Note: If you are saving extra dressing or making it in advance, it will thicken in the fridge, so simply add more water (1 tablespoon at a time) and stir until it’s back to your preferred consistency.