In a small mixing bowl, add tahini and water. Mix well together. You want a thick but smooth consistency. If still too gluggy, add a little more water.
Add olive oil, lemon juice, red onion, chives, dill, Dijon mustard and maple syrup. Mix until well combined.
Taste and then season with salt and black pepper.
Notes
Try incorporating fresh parsley or thyme alongside dill and chives. Dried dill and chives are viable substitutes if fresh herbs aren't on hand.
Other non-dairy bases for a vegan ranch instead of tahini include cashew cream, vegan mayo/sour cream, or even avocado.
Substitute lemon juice with apple cider vinegar if you don’t have lemons available.
Tahini separates as it sits in the pantry or fridge. Stir the oil into the sesame paste first before measuring out for recipes.
Use as much water as you need to create your preferred consistency. You may want less water if you are using tahini ranch as a dip and not a salad dressing.