Sesame Tahini Dressing

April 30, 2014


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

Makes: makes 1 1/4 cups
Prep time: 15 min

Ingredients

  • 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
In This Recipe

Directions

  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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Reviews (10) Questions (0)

10 Reviews

Theresa April 3, 2018
Delicious dressing. I don't know why it says it will keep 6 days max in the fridge. There's nothing in here that will go except tahini, and it usually will last for six months kept cold. I think the idea of adding a little lemon is good one—will try.
 
Debra L. September 2, 2017
Great recipe. I did omit the garlic, but added a squeeze of lemon juice to brighten the flavor. Serving over quinoa and an abundance of roasted mixed vegetables. So glad I found this recipe. Thanks!
 
rachel W. June 28, 2016
YUM. I usually do a standard lemon/miso paste/tahini dressing but this one takes it to a new level! Thanks GENA. You rock.
 
RavensFeast November 22, 2015
This recipe is awesome. I poured some over brown rice, pinto beans, roasted squash, Brussels sprouts<br /> and kale. Dynamite..savory, nutty and delicious. I added a glug of hot sauce (Piri piri specifically) that gave it a pleasant heat.
 
Nanda D. February 15, 2015
So, this dressing is for grains? Or does it work on salad too?
 
Anne P. May 4, 2014
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.
 
Jennifer May 3, 2014
all of the ingredients keep longer than 5/6 days in refrigerator, so would the dressing last longer than that?
 
JohnL September 4, 2014
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.
 
Daniel H. July 10, 2016
I can't find that article. Can you help?
 
chris August 29, 2016
So, would roasting the garlic extend the safe life of the dressing? I wonder if that's why so many fairly "serious" recipes use garlic powder instead of raw garlic in uncooked sauces.<br />