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Prep time
10 minutes
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Serves
about 1 1/4 cups
Author Notes
What’s for dinner? Whenever you’re making a meal out of the leftovers in the fridge, this is the dressing that ties it all together. And it’s the best dip for Tahini Chicken Schnitzel.
Reprinted with permission from The Tahini Table by Amy Zitelman, Agate Publishing, November 2020. —Amy Zitelman
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Tahini Ranch Dressing
Ingredients
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1/3 cup
premium tahini
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1/4
small yellow onion, chopped
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1
garlic clove, chopped
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1/3 cup
ice-cold water
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1/3 cup
freshly squeezed lemon juice
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1/4 cup
extra-virgin olive oil
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2 tablespoons
white miso paste
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1 tablespoon
silan date syrup
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1 1/2 teaspoons
fine sea salt
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1 teaspoon
Dijon mustard
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1/2 teaspoon
freshly ground black pepper
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6
chives, minced
Directions
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In a blender or food processor, combine the tahini, onion, garlic, water, lemon juice, olive oil, miso, date syrup, salt, mustard, and pepper. Blend until smooth and creamy. It should be the consistency of a creamy salad dressing, like ranch. Stir in the chives. Store in a closed container in the refrigerator for up to 1 week.
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