Easiest Lemon-Tahini Dressing (Vegan!)
How do you achieve a creamy taste without dairy? Tahini. The silky, luxurious sesame seed paste that has been a staple of Middle Eastern cooking forever has become so much more prevalent in New York, and I couldn't be happier. Some of my favorite recipes: these chocolate chip cookies, this charred eggplant, and my own lemon-tahini dressing. With just a few simple ingredients (6 to be exact), a measuring spoon and a whisk, you can have an endlessly adaptable dressing that's perfect for salad, roasted vegetables, or a sandwich. Honestly, it works on everything, is vegan, is healthy, tastes amazing, and lasts forever! Make a big batch and keep it in the fridge to fancify a meal at any moment.
Pro-tip: Pour it into a squirt bottle and drizzle all over e v e r y t h i n g for a tahinitastic week! What sounds better to you? Falafel sandwich or Falafel Sandwich with Creamy Lemon-Tahini Dressing? See! Told ya so.
The recipe below is my original rendition, but you can toss it up and play around with what acid, spices and sweeteners you use. For example, instead of lemon juice and maple syrup, why not try lime juice and agave for a distinctly latin flair next time? Don't be afraid to put your own spin on this kitchen workhorse!
Pictured above is the dressing massaged into kale leaves. I massaged the kale with sliced scallions and radishes, and then topped the beautiful greens and pinks with sliced strawberries and crumbled feta cheese.
Easiest Lemon-Tahini Dressing
- 1/2 cup tahini, I use Seed & Mill
- 1/4 tsp flaky salt, plus more to taste
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- juice of half a lemon, plus more if desired
- 2 tbs of maple syrup
- 1/4 cup warm water, plus more if needed
In a large bowl, whisk together all the ingredients except water. Begin adding water little by little, whisking until you get the consistency you like. Do this slowly to avoid thinning out the sauce too much. Taste and adjust salt and acid if necessary.