Sunday, April 11, 2010

Tahini Dressing

I tried this recipe for one simple reason: after making garlic hummus, I had a tub of tahini left over in my fridge and needed a recipe that used more than a tablespoon of the ingredient. My friend gave me an amazing vegetarian cookbook called Claire's Corner Copia and I found this recipe in it.

It's quick, simple, vegan, and full of protein (which you rarely get from a salad dressing).

  • 1 c. tahini (sesame butter)
  • 5 cloves garlic, minced
  • juice of 1 lemon
  • 1 handful fresh parsley, chopped (I used curly parsley)
  • up to 1 c. water (see comments)

Add all ingredients to blender and blend until smooth. Alternately, if using immersion blender instead, put ingredients in deep bowl (at least 3 inches deep) before blending.

I like that you can control the texture simply by altering the amount of water you put in. By using the whole cup of water, your dressing will be thin enough to pour over a salad. If you use a little less, it could easily be served as a thicker dip for vegetables.

1 comment:

  1. o0o! I just made hummus yesterday and have lots of tahini left over as well. It's not really a problem because it stays good forever..but I am running out of salad dressing and have tahini, and this sounds delicious! I am going to try to whip some up. I think I'll add some ginger to taste. I bet that'd be delightful.