Tahini Salad DressingPrint Print Without Images
Dorie Greenspan, James Beard award-winning cookbook author, recently wrote her 13th book, Everyday Dorie. Usually, a cookbook with a name like this includes the most accessible recipes for home cooks as they are the favorite dishes for the chef to cook at home. This recipe appealed to me as I love the simplicity. Without any added oil, this is a healthy and delicious dressing. Pile your favorite toppings such as cooked chickpeas, chopped sweet pepper, red onion, diced cucumber, avocado, shrimp etc., on a bed of fresh Lepp Farms greens and finish with a drizzle of this tasty dressing. The options are endless, and dinner is done!
⅓ cup tahini (stir well before measuring)
¼ lukewarm water (or if you cook your own chickpeas from dried, you can save 1/4 cup of the cooking broth and use that in place of the water)
1 garlic clove, grated or minced
1 ½ tsp. grated, peeled fresh ginger
1 ½ tsp. cumin
1 tsp. smoked paprika
1 tsp. salt
¼ tsp.cayenne pepper
¼ tsp. honey (optional)
Put the tahini in a large bowl, pour in water or cooking broth and whisk until the tahini is smooth. Grate the zest of 1 lemon over tahini, then squeeze over and whisk in the juice of both lemons. Whisk in remaining ingredients, and taste to see if you’d like to adjust seasonings.
Looking for the other dressing recipes? Find them here: