lemon garlic tahini dressing
This dressing/sauce is a MELA staple because it’s a flavor bomb and extremely versatile - use it as a salad dressing, to dress up roasted vegetables, grains or proteins, or use less water for a thicker dip for cut up raw veggies.
lemon-garlic tahini dressing
yields ~1 cup
Ingredients
1/3 cup tahini (we love Soom)
4 tablespoons ice-cold filtered water, plus more to reach desired consistency
2 tablespoons + 1 teaspoon fresh lemon juice
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
1/4 teaspoon ground cumin (optional)
1 teaspoon raw honey or maple syrup (optional)
sea salt and freshly ground pepper
Directions:
Add all ingredients (including optional, if using) along with 1/4 teaspoon sea salt and a few grinds of fresh pepper to a jar with a tight-fitting lid. Whisk well to combine, adding additional water, 1 tablespoon at time, to reach desired consistency (note: sauce will thicken slightly in the refrigerator). Season with additional salt and pepper to taste, if desired.
Enjoy immediately, or store leftover dressing in the refrigerator for up to 5 days.