Lemon Tahini Dressing

This dressing is great drizzled over roasted veggies, rice bowls, baked potatoes, or as a sauce for sandwiches and wraps. And, it makes a killer salad dressing as well. I like it a little thick if I’m making bowls and a little thinner if I’m using it as a salad dressing.

Ingredients

1/2 cup tahini

1/4 cup water

2 cloves garlic, peeled and roughly chopped

3 1/2 tablespoons freshly squeezed lemon juice

1/2 teaspoon sea salt, more to taste

3/4 teaspoon ground cumin

1/8 teaspoon freshly ground black pepper

Directions

Place all of the ingredients into a high-speed blender and blend until creamy and smooth, about one minute.
Taste and adjust the salt. If it’s a little thick, add a splash of water and blend again. Once you’ve got your dressing to a good consistency, go ahead and drizzle it over whatever you’re eating and enjoy!

Store leftovers in an air-tight container in the fridge for up to 5 days.

Tahini can be inconsistent because the oil in it separates from the sesame paste as it sits. You’ll need to stir it up every time you use it to make sure it’s completely blended before using. You can also blend the entire container of tahini in a blender and then pour it back into the original container to help it from separating.

By Judi Bushala | December 10, 2020

Makes about 1 ½ cups

This dressing is great drizzled over roasted veggies, rice bowls, baked potatoes, or as a sauce for sandwiches and wraps. And, it makes a killer salad dressing as well. I like it a little thick if I’m making bowls and a little thinner if I’m using it as a salad dressing.

Ingredients

Directions

Recipe Notes

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