Chef Lydia's Go-To Tahini Dressing
This goes on everything. I use it in bean salads, on falafel pitas, on grilled veggies, and eat it right off the spoon. It’s addictive and fabulous. NOTE: I make my own tahini with hulled sesame seeds, but there are lots of great store brands; just make sure you whisk your tahini until smooth before adding it to this dressing. Also if you find it seizes up in the fridge, add a bit of cold water and whisk to thin out.- Prep Time 10 Minutes
- Cook Time NO COOKING!
Ingredients
To Make Your Own Tahini:
- 1 cup toasted, hulled sesame seeds (I quickly toast them in a skillet – be careful not to burn them!
- Let cool.
- Place in processor and add ¼ cup olive or grapeseed oil.
- Blend until smooth
- Add a bit more oil if you want.
For the Dressing:
- Into your blender:½ cup olive or grapeseed oil
- ½ cup tahini, whisked smooth before blending
- 3 Tbsp fresh lemon juice
- 2 tsp good Dijon mustard
- 2 tsp honey (but maple syrup is also delightful)
- Kosher salt and black pepper to taste
Directions
- Blend all ingredients.
- Taste for salt and pepper.
- Store in fridge for 10 days.