One of the very first restaurants I remember eating at when we moved to Los Angeles was a cute, 24-hour diner on Beverly called Swingers.
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Cute, right?
On my first visit, I tried their vegan, house-made veggie burger and it was out of this world! They have bunches of veg-friendly menu options, so we quickly became regular visitors! Soon after, I discovered their Mediterranean platter– a dish complete with hummus, falafel and a greek salad dressed with something I can only describe as tahini-crack. It was so good, I could drink it!
For nearly 4 years, ever since trying that dressing for the first time, I’ve been trying to imitate it… with little luck.
But yesterday, that all changed. I was browsing through my new cookbook, Veganomicon, and its recipe for Tahini-Dill sauce immediately grabbed my attention. After looking over the ingredients, I had a good feeling about this one.
And, boy, oh boy was I right! It’s EXACTLY the same as the dressing I fell in love with at Swingers!
With a couple of modifications, it’s totally detox-friendly, too. Win, win. 
Tahini-Dill Dressing
adapted from VeganomiconIngredients:
1/2 cup raw tahini
1/2 cup + 2 T. water
1 clove garlic
Juice of one lemon (about 1/4 cup)
1/2 T. raw apple cider vinegar
1/4 tsp. salt
1 cup lightly packed fresh dillDirections:
Simply throw all the ingredients in a blender, and blend until smooth and creamy! Store in the fridge for 3-5 days.
Now, try your best not to eat this on EVERYTHING.
It’s addicting!!
This sauce makes a delicious veggie dip, or in my case… a finger dip. Yes, my fingers may have made their way into the bowl a couple of times. 
I seriously could just eat this stuff straight with a spoon! But, of course, I don’t recommend doing that. Veggies are way better vehicles!
Hope you all enjoy it as much as I do!!
Ohhh I’m so excited to try this, I love tahini AND dill!
VegaNOMicon indeed! I will be trying this ASAP!
I love tahini dressings, ill definitely have to test this one out. Do you like veganomicon I have been thinking about buying it.
i love veganomicon! i cant wait for fresh dill to come up in the garden to make this… im so over winter and the cold!
I can’t wait to try this recipe! Dill is my favorite
And I too was a regular at Swingers! I used to live and work right down the street and probably visited more than I should, haha. Still love it though!
This is perfect! I bought a jar of Tahini and had NO idea what to do with it! Now I know what I am making
[...] Tahini-Dill Addiction [...]
What school are you taking classes from? Are you enjoying it? I’m looking for a school to study holistic nutrition at and am just researching ideas!
I’m attending the Institute for Integrative Nutrition! I love it so far.
[...] Tahini-Dill Addiction [...]
[...] topped with my Tahini-Dill dressing. Holy yum, that’s going to have to happen [...]
[...] HUGE head of romaine from my CSA box as the base of my salad, topped with shredded carrots and some tahini-dill dressing. All that romaine nearly filled my 4-quart serving [...]
I came back to this dressing after not having it for a few months ( what was I thinking??)…After having it with my salad last night, i used it this morning to dip fresh baked kale chips in! OMG, it was SO DELICIOUS. Reminiscent of old school ruffles with ranch dip. But so much better. My 15 month old happily enjoyed them with me. She kept coming back saying, “MOE! MOE!”
[...] for the tahini-dill dressing; I borrowed it from Detoxinista.com and she was right – it is so [...]
I came across your website because I heard the Tahini was good for detoxifying and I was doing some research. I just happened to get Veganomicon for Christmas. After reading your post and the comments I just had to try it for myself. Wow!! It is amazing. It is a vegan’s crack (without drug side-effects). I will admit that I also added some cilantro and parsley to mine. But I cannot stop eating this stuff. It is finger & plate licking good!
[...] olive oil-lemon-salt is a great place to start, but my latest go-tos are herb dressings like this dill-tahini one (which tastes amazing on salads, broccoli and dark leafy greens) or the lighter cilantro-based [...]