Lemon Tahini Dressing brings the brightness of citrus and the magic of umami to salads, roasted vegetables, and baked potatoes. You may be tempted to eat it by the spoonful. This creamy dressing is a dairy-free, climate-friendly alternative to ranch or blue cheese dressing.
Save money by using the lemon zest instead of an extra lemon.
|Prep Time||10 minutes|
- 1/2 cup olive oil
- 1/4 cup tahini
- 1/4 cup shoyu or other soy sauce, gluten-free if needed
- 2 medium lemons juice and zest
- 1 small garlic clove
- 1/4 cup green onion
- 1/4 cup water
- Put all ingredients in a blender and blend at high speed until smooth, about 30 seconds. Taste and adjust seasonings.
- Your dressing is ready to go! It keeps at room temperature for four hours and refrigerated for five days.
- If you can't get organic lemons, use 1/3 cup lemon juice instead.
- Because this is a homemade dressing made with fresh vegetables, it doesn't last as long as bottled dressing. But that freshness brings flavor!
- Tahini, aka sesame-seed butter, is a key ingredient for hummus. Find it near the peanut butter at most grocery stores or any Mediterranean market.
- Thanks to Arthur Gordon, the original owner and chef of the Irregardless Café, for the inspiration and many, many wonderful meals.