Lemon Tahini Dressing

By • April 30, 2014 6 Comments

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Author Notes: This dressing is perfect for fresh salads. If you like, add less water to make it more of a sauce.Gena Hamshaw

Makes 1 1/3 cups

  • 1/2 cup tahini
  • 2/3 to 3/4 cups water (as needed)
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 3/4 teaspoon sea salt (or to taste)
  • Black pepper to taste
  1. Whisk or blend all ingredients together, starting with 2/3 cup water and adding more until you reach a desired consistency. Dressing will keep 5 to 6 days in the refrigerator.
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Comments (6) Questions (0)

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7 days ago Maebe

wayy too much tahini and not enough lemon. all I could taste was tahini, had to change a lot.

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5 months ago Angela Parsons

Can you freeze this?

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6 months ago Nance

Even better if you omit the salt and substitute miso paste.

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about 1 year ago Dominique

I really enjoyed the combination of brown rice, kale, avocado and lentils (but beans would be equally good), but I found the dressing lacking a little punch, so I added 2 garlic cloves, very finely crushed, a bit of freshly squeezed orange juice and a few drops of siracha. Then, it was absolutely delicious !

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about 1 year ago Josie Marsh

I thought this was heavy on tahini and light on lemon, unless you really like the taste of tahini.

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about 1 year ago Fred Gehman

Chili pepper of some kind, better than black.