I have so many dressing recipes in my head, I’m always playing with the idea of putting together a dressings and condiments cookbook. With all my free time, hah! For now, I’ll just share them one at a time when I can. First up: This Lemon Tahini Dressing.
I have a big ol’ crush on tahini, and this Lemon Tahini Dressing is one of my favorite uses for it.
The ingredients are simple, and likely ones that are already in your fridge and pantry. I added honey because I wanted it there for the balance of flavor, and think it really rounds it out nicely. But if you are doing the keto thing or just don’t do well with sweeteners, feel free to leave it out.
I made this dressing with Chicken Shawarma in mind, and it was perfect for it. The basic gist: I marinated boneless, skinless chicken thighs in lots of spices and lemon juice, grilled them, and added them to a big salad of little gems, tomatoes, cucumbers, feta and red onions.
And yes, I removed the red onions before enjoying the salad. They were for photographic styling purposes only. If you know me, you know how I feel about raw onions. They’re pretty though, I’ll give you that.
But that’s just one way to use this dressing. I love that it has the consistency of a cream based dressing, without any mayonnaise or dairy required.
It’s lovely on a simple green salad, as part of a mezze spread, mixed into chicken salad, drizzled over roasted or grilled veggies, or as dip on your crudité platter.
And of course if you make the paleo pita bread from The New Yiddish Kitchen, you are well on your way to making a seriously good sandwich, especially once I share that chicken shawarma recipe with you!
Creamy and delicious, easy to whip up, and good on just about everything.
- 1/2 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, (minced*)
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
- 3–5 tablespoons water
- In a medium bowl, mix the tahini, lemon juice, honey, extra virgin olive oil, garlic, salt, and turmeric. (The mixture will get thick)
- Whisk in 3 tablespoon of water, adding more if necessary to reach the desired consistency.
- Store in a jar in the fridge, and use within one week. It will thicken a bit in the fridge, so keep that in mind when serving.
*A microplane is the perfect tool to mince garlic with. Just watch your fingers when you get close to the end!
All of the links on zenbelly.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly.