This tasty tahini yoghurt dressing is wonderfully creamy and easy to make. It’s incredibly versatile and can be used on much more than just your salads. Try it on roasted vegetables, meat and is amazing drizzled over potatoes. In under 5 minutes, you can bring any dish to life with this gorgeous sauce.
Why try a yoghurt dressing?
I really like to make my own salad dressings as not only am I in complete control of what ingredients I use and the quality of them. I also know that I’m using pure ingredients without any additional preservatives, sugar, salt and emulsifiers.
A lot of dressings typically use oils as their base ingredient, like in my artichoke dressing. However, if you are looking for something a little healthier and lighter then yoghurt makes a great alternative. We often just mix yoghurt with dried herbs and drizzle in our wraps or use it as a dipping sauce.
This tahini yoghurt dressing is full of flavour and really makes a great accompaniment drizzled over any dish. But it is particularly wonderful with a veggie burger salad, served with some marinated halloumi or a big tray of roasted vegetables and potatoes.
What is Tahini?
Tahini is a paste made from ground sesame seeds and is probably a flavour you are most familiar with in your hummus.
However, tahini really has a lot more uses than just adding it to your hummus as it’s great in both savoury and sweet dishes. Other uses include drizzling it over fruit, using it in a chocolate brownie recipe instead of peanut butter or even as a marinade for meat, fish and tofu.
Tahini is widely available in UK supermarkets and the good news is nothing else is added to the jars as the sesame seeds naturally have a high oil content.
What you will need for this yoghurt tahini dressing
Greek or Vegan Alternative Yoghurt
- Has a little tangy sourness to it
- I prefer Greek yoghurt, but you could use any natural yoghurt you prefer. You will just need to add less water
- A sesame seed paste
- Loaded with fibre, protein and other essential vitamins.
Lemon Juice and Zest
- Adds a little freshness and zestiness to the dressing
- I like to add some chopped (frozen) parsley to this dressing to enhance the earthy flavours of this dressing
- A tart and flavourful spice just adds extra depth to this dressing
How to make the yoghurt tahini dressing
This dressing really couldn’t be quicker or simpler to make
Place all the ingredients including a good amount of salt and pepper into a bowl and whisk really well until you have a deliciously creamy dressing.
If you would like a looser dressing then simply add some extra water, a little at a time until you reach your desired consistency.
How to store your homemade salad dressing
As this dressing contains dairy products it should always be stored in the fridge. I keep mine stored for up to a week or until the date advised on the yoghurt, whichever is soonest.
To sterilise any glass bottle, jar or container, place the clean vessel into your oven at 100c for 10-15 minutes.
I store mine in a salad shaker which I sterilise by cleaning it in the dishwasher
If you love a yoghurt dressing then why not try these recipes as well:
This simple coleslaw uses only two vegetables, celeriac and carrot. Its slightly earthy, celery-like flavour and tangy and creamy dressing make a wonderfully delicious alternative to traditional coleslaw.
This homemade crunchy coleslaw is a perfect vegetable side that will liven up any salad, burger or sandwich. Full of fresh crunchy vegetables with a tasty yoghurt dressing that delivers a subtle tangy kick.
If you liked this recipe, then take a look at these other delicious and nutritious recipes that are blood sugar-friendly and beneficial for managing diabetes
This dressing has a very low carb count as the only ingredient that should be counted for is the Greek yoghurt. However, we have found that as the quantity is so small we don’t tend to worry about measuring and carb counting for this particular dressing.
However, as always you are the only expert in how to manage your diabetes.
150g of Fage Greek Yoghurt 5% = 4.5g of carbs