Sesame Tahini Dressing

By • April 30, 2014 • 3 Comments

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Author Notes: A slightly sweet, salty dressing that's perfect over warm grains.Gena Hamshaw

Makes makes 1 1/4 cups

  • 1/2 cup tahini
  • 1/2 cup water
  • 2 tablespoons sesame oil
  • 2 tablespoons tamari (or soy sauce)
  • 2 tablespoons rice vinegar
  • 1 tablespoon maple syrup
  • 1 clove garlic, minced
  • 1 teaspoon ginger, minced
  1. Blend all ingredients in a blender till smooth. Add more water to thin the dressing if you prefer a thinner texture. It will thicken in the fridge, so you can also add water to thin as needed. Dressing will keep for 5 to 6 days, refrigerated.
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8 months ago Anne Parr

Jennifer, not necessarily. You are exposing the ingredients to air which causes oxidation and also presents the opportunity for various airborne molds and bacteria to work their way into your dressing.

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8 months ago Jennifer

all of the ingredients keep longer than 5/6 days in refrigerator, so would the dressing last longer than that?

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4 months ago JohnL

I learned about the risk of botulism from garlic from Kristen Migliore here on Food52. It had to do with storing raw or undercooked garlic in an anaerobic (airless) environment. I had never heard of such a thing and I used to store Nuoc Cham in the refrigerator for literally months on end (fortunately with no ill effects). Needless to say, I don't do that anymore! This subject came up in comments for the recipe for Spaghetti Foriana, which by the way, is an amazingly delicious recipe with just a few ingredients.