Because of my obsession with Mediterranean food, obviously I thought it would be a great idea to make my own tahini paste from scratch… Well, I can admit when I’m wrong—and I definitely was.
Tahini paste is basically just ground, roasted sesame seeds.
Seemed simple enough.
After roasting my sesame seeds, my end result was burnt and bitter. AKA: no good. So, for this dressing I Just use the store bought tahini paste. That way I don’t have to worry about “over roasting”…. Okay! Okay!.. BURNING the seeds. Plus, it saves time. The flavor of this dressing is so amazing, but very unexpected.
I don’t want to send the wrong message though—this isn’t a salad dressing (that is, of course, unless you’re drizzling it over my farro salad recipe). I use it more as a spread on sandwiches. Maybe in place of mayonnaise or mustard. Or you could use it as a dipping sauce for veggies. Or even on top of hummus.
Yields: ~1 cup
Total Time: 5 min
Ingredients:
1/3 cup tahini paste
1/3 cup water
¼ cup lemon juice
2 cloves garlic, minced (garlic powder works just as well)
½ tsp cumin
1. Whisk all of the ingredients together with a fork.
The Cook’s 2 cents:
· Tahini paste can separate over time. Mix well before adding it to the dressing, or else it will end up too watery.
· The longer this dressing sits, the better it tastes. And it will keep for a while in the fridge. So, don’t be afraid to make ahead. Or to make extra.
· If you prefer a thicker dressing, let it sit in the fridge prior to serving and it will firm up.
· There are a lot of different options when it comes to brands of tahini paste. Some have a stronger flavor than others. Depending on the brand you choose, you may need more or less water than I have in the recipe. My favorite that I’ve come across is “Krinos” (pictured above).
Nutrition Facts:
Svg size: 2 tbsp Svgs per recipe: 8
Calories: 73 Fat: 6g Sodium: 20 mg Carbs: < 1 Fiber: 0 Sugars: 0 Protein: 3g
