laced with garlic, bright lemon & rich tahini. this versatile lemon-tahini dressing is the perfect topping for salads, veggies bowls, rice & noodles.
this recipe came about after a delightful trip to the whole foods salad bar. wow that salad bar is fantastic. so inspiring, so many opportunities to create an amazing, easy meal. swoon. but anyway, when i got to the salad dressing area i spotted a garlic-tahini-miso dressing and it immediately caught my attention. it sounded so delicious, it tasted so delicious, and after checking the ingredients (thanks again whole foods!) i knew i had to create my own version. so after tinkering about a bit, i finally hit upon a winner. bonus: it works just as well as a sauce over noodles, rice, veggie bowls... the list goes on and on. a whole foods - worthy dressing made in the comfort of your own home, and with minimal ingredients? this recipe is a win all around. let's get saucy!
RECIPE: lemon-tahini dressing
- 1/4c tahini (drippy)
- 1-2Tbsp freshly squeezed lemon juice
- 1tsp+ liquid aminos
- 1/8tsp pasted garlic
- pepper to taste
- water to thin.
- combine all of the ingredients except for the water in a small bowl.
- whisk vigorously until everything is incorporated. because the base is a seed-butter, it will thicken up as liquid is added. peculiar, but keep at it and it will become a smooth paste.
- add water (room temp) a tsp at a time until the consistency is right creamy & a little bit loose, typically about 2Tbsp.
- taste. add more liquid aminos and/or lemon juice a few drops at a time. the acid in the lemon juice and the umami-ness of the aminos balance out nicely, so add them both if you're adding any.
- store in an airtight container in the fridge.