Creamy Tahini-Lemon-Garlic Dressing

While I use it primarily as a salad dressing, I’ve found it to be delightful on cooked veggies, crudité, rice, pasta, even toast.

Makes a little over 1 cup, about enough for about 2 people

(Ideally all ingredients should be organic and raw)
1/2 cup extra virgin olive oil
1/2 cup soy or almond milk
2 tablespoons tahini
juice from 1/2 lemon
1 clove garlic
a dash of salt (1/8 tsp.)
a dash of pepper (1/8 tsp.)
a dash of paprika

Combine all ingredients in blender until smooth. If you don’t have a blender, mix the tahini and oil first until smooth, then chop the garlic finely and mix it in along with the rest of the ingredients. Serve immediately. If you’re going to keep it for another meal, it should be stored in the refrigerator, though this will cause it to thicken due to the olive oil and you might want to leave it out for 30 minutes & remix before serving.

For variation, I  sometimes start with the above as a base and then add any of the following:
lemon peel
swap out the tahini with peanut butter to make a creamy peanut dressing

Leave a Reply