With lemon zest and lemon juice – as well as tamari and maple syrup – this tahini dressing has a super-bright flavor that pairs well with any roasted vegetable, making it perfect for warm salads. I especially like it on eggplant in the summer and roasted winter squash in the fall and winter. Depending on the brand of tahini you use (and make sure it is well-mixed before you start), the dressing may be thicker or looser. If you need to thin the dressing, add a little hot water and blend again. But if the dressing is very loose, add another tablespoon of tahini.
Makes 3/4 cup
- 1 large clove garlic
- 1/3 cup well-mixed tahini*
- ¼ cup fresh lemon juice, more if needed
- 1 teaspoon fresh lemon zest
- 2 tablespoons Tamari
- 2 tablespoons maple syrup
- ¼ teaspoon kosher salt, more if needed
1. Put the garlic clove in a blender and pulse to chop.
2. Add all of the other ingredients and blend until well-combined, scraping down the sides if necessary. The mixture should look emulsified, not separated. If it is loose, add another tablespoon of tahini and blend again. If the dressing is too thick, add a tablespoon or two of hot water to thin.
3. Store in the refrigerator for several days.
