Hey! It’s a new recipe! That has been sitting in my drafts for four years! So actually it’s an old recipe! I’ll spare you the diary post about the vegetarian cafe that I used to frequent in college (The Sunlight) where I first fell in love with lemon tahini dressing. You’re welcome.
And without further ado, my favorite salad dressing!
Lemon Tahini Dressing
Creamy and tangy, nutty and sweet, this dressing is the perfect accompaniment for raw greens, roasted vegetables, rice, lentils, or poultry.
Yield: About 1 cup
Prep time: 5 minutes
1/2 cup tahini
1 1/4 teaspoon honey
1 1/2 tablespoons lemon juice
1/4 teaspoon lemon zest
1 clove garlic, minced or grated using a microplane
1 1/2 teaspoons kosher salt
1 teaspoon extra virgin olive oil
Scoop tahini into a medium sized mixing bowl and add 1/2 cup water. Using a whisk or fork, stir aggressively - the tahini will seize up and get grainy and then relax to a smooth paste. Add honey, lemon juice, lemon zest, garlic, salt and olive oil and stir to combine. Taste, adjust, and eat!