Tahini is made of hulled, lightly roasted sesame seeds ground to a smooth paste, and has been used for centuries as an essential ingredient in many Middle Eastern recipes such as hummus and baba ghannouj. It provides a creamy base for lemon tahini dressing, a recipe I see fairly often but which varies widely from restaurant to restaurant. This version is not only one of my favorites in flavor but is incredibly healthy and simple to make. If raw tahini is used, this can be a completely raw salad dressing.
Makes 4 generous servings
Prep time: 2 minutes
Cook time: 0 minutes
1/4 cup tahini
1/4 cup lemon juice
1 tablespoon Bragg's Liquid Aminos (or tamari or soy sauce)
1 tablespoon apple cider vinegar
1 tablespoon nutritional yeast
Combine ingredients in a bowl, stir together until uniform, and adjust ingredients to taste.
Toss with greens in a large bowl or pour over individual salads (which looks prettier). Garnish with freshly ground black pepper, sesame seeds, avocados, grated beets or carrots, sliced onion, cucumbers, or tomatoes. Any dressing that is not immediately used can be stored in the refrigerator for several days.