Tahini is made from toasted ground hulled sesame seeds, which are especially rich in cholesterol-lowering phytosterols. Rich and nutty, we look to this pantry staple to add savory depth and sumptuous creaminess to salads and grains. Look for tahini that is well blended (little to no separation) and make sure to give it a good stir before using. If the dressing thickens up too much after being refrigerated, mix in an extra teaspoon of water.
This recipe goes with: Autumn Glow Salad, Supercharged Salmon Salad
3 tablespoons tahini (sesame seed paste), well stirred
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 tablespoons warm water
Calcium 2% DV
Potassium 2% DV
Added sugars g
How to Make It
Combine tahini, lemon juice, garlic powder, salt, and pepper in a bowl; mix well. Whisk in water, 1 tablespoon at a time, until dressing reaches desired consistency. Refrigerate in an airtight container.
You May Like
Sign up for the Cooking Light Daily Newsletter
Quick dinner ideas, nutrition tips, and fresh seasonal recipes.