Lemon Tahini Dressing
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
Cook time: 5 min
-
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
- 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.
- This recipe is a Community Pick!
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This is A lemon tahini dressing, just a template. You adapt it to your preferences, people. Really. Do you (and you know who you are) really have a stone tablet with THE lemon tahini dressing recipe on it??? If so, maybe you should take the time to post it. People post recipes that work for them and the people they cook for. Make it your own without the value judgements, can't you??? Not Gena Hamshaw, btw, so don't blame her. /;)
wayy too much tahini and not enough lemon. all I could taste was tahini, had to change a lot.
Can you freeze this?
Even better if you omit the salt and substitute miso paste.
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 !
I thought this was heavy on tahini and light on lemon, unless you really like the taste of tahini.
Chili pepper of some kind, better than black.
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