Think of this as an all-purpose dressing, perfect for green salads or whole-grain salads, roasted vegetables or roasted meats. It has citrusy pep and a nice garlic follow-through. We like to grate the garlic on a Microplane-style grater so that it becomes a smooth paste—no crunchy bits but all the pungent flavor.
2 tablespoons tahini
2 tablespoons water
2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
1 grated garlic clove
Calcium 1% DV
Potassium 1% DV
How to Make It
Place tahini in a medium bowl. Stir in water, fresh lemon juice, extra-virgin olive oil, kosher salt, black pepper, and grated garlic clove. Refrigerate in an airtight container up to 1 week.
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