Basic Lemon Tahini Dressing:
- ⅓ cup tahini
- ⅓ cup water
- 2 tablespoons fresh lemon juice
- 1 small clove garlic, zested or finely minced if not using a blender
- 2 teaspoons maple syrup or agave
- 1 teaspoon fine sea salt
Smoky Tahini Dressing – same as Basic and add:
- ½ teaspoon smoked paprika
Orange-Ginger Tahini Dressing – same as Basic but omit lemon juice and add:
- 2 tablespoons fresh orange juice
- 1 pinch of of orange zest
- ¾ inch piece fresh ginger root, peeled and zested
- black pepper, to taste
Mustard Tahini Dressing – same as Basic and add:
- 2 to 3 tablespoons dijon mustard; start with 2 Tbsp and adjust
Green Goddess Tahini Dressing (written in full for simplicity):
- ⅓ cup tahini
- ⅓ cup unsweetened and unflavored non-dairy yogurt (Forager Cashewgurt is my go-to)
- ¼ cup water
- 2 cloves garlic, zested or finely minced if making dressing by hand; chopped if using blender
- ⅓ cup fresh flat leaf parsley, finely chopped if not using a blender
- 2 tablespoons chives, finely chopped if not using a blender – (if you can’t find chives, sub green onion)
- 2 tablespoons fresh lemon juice
- ¼ teaspoon dulse flakes
- 2 teaspoon maple syrup or agave
- 1 teaspoon fine sea salt
Directions
Blender instructions: combine all ingredients, and blend until smooth. Taste and adjust salt and acidity as desired.
By hand: combine all ingredients in a bowl, and whisk until fully incorporated. Taste and adjust salt and acidity as desired.
Refrigerate tahini dressing in an airtight container. Best consumed within three days.