I am genuinely surprised that after all this time, I have never posted this ridiculously simple recipe. Perhaps it was so simple that I never bothered. Anyway, I’ve been using this recipe a lot lately, and it will be incorporated in many other recipes to come (stay tuned!).
Tahini is most common in the Eastern Mediterranean, Caucasus, Middle East, and parts of North Africa. It is made from hulled (usually toasted), ground sesame. It is used as a supporting ingredient to chickpeas in hummus, but in this recipe, the tahini takes center stage! Because the flavor is quite tangy and bitter, it works best when paired with a salad with a sweet element to it, like sweet potato or sautéed bell pepper and tomato. Let me know how you like this under-acknowledged ingredient in this recipe below.
- 2-3 Tbsp. tahini
- ¼ tsp. garlic powder
- Juice of ½ a lemon
- Water to thin out dressing if needed
- Mix all of the ingredients together in a small bowl
- Add water to reach the desired consistency, which is creamy but pourable
- Mix into salad