It’s difficult to decide whether to call this tahini recipe a dressing, a spread, or a dip. Frankly, it works for all three. This flavorful recipe includes many of the typical ingredients found in a salad dressing but there is an added pop of flavor from tahini – a rich, nutty flavored cream made from ground sesame seeds. I’d say it’s a bit like peanut butter, only the butter is made from sesame seeds instead of peanuts.
This tahini dressing has a robust flavor, and it keeps fresh in the refrigerator for several weeks. Try it out as a dip for roasted & raw veggies or corn chips, a spread for sandwiches and wraps, use it to accompany grilled fish, coat a baked chicken, and of course use it as a salad dressing. When using it as a dressing I thin it with a bit of water to make a smoother drizzle. This is my go-to dressing when I want a tangy, nutty and unique flavor.
¼ - ½ cup tahini sesame paste (depending upon taste)
1 ½ limes, juiced
1 ½ bulb roasted garlic, (this is a full head & a half of roasted garlic)
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
½ cup water
¼ teaspoon ginger, fresh or ground
1 teaspoon honey
Instructions
Roast the garlic heads and set aside to cool. Remove the individual cloves of garlic from the head. This may seem like a lot of garlic, however, after roasting it becomes very sweet and mild. I like to roast a large batch of garlic and then freeze in individual baggies to have for future recipes - it adds great flavor to so many things. And remember, when you roast garlic, the strong pungency is replaced with sweet caramelized goodness.
Combine all of the ingredients in a blender and blend until smooth. Taste and adjust the seasonings as needed. For a thinner consistency add a bit of water and reblend. Just before serving add a sprinkle more of Penang nut & spice mix on top for some added crunch and visual appeal.
Makes a bit over 1 cup and stays fresh in the refrigerator for 1-2 weeks. You can also separate out some and freeze for future use.
Notes
If you are using this as a salad dressing or as a drizzle over fish, you may want to thin it with a whisk of water. Add a teaspoon at a time until you reach the consistency you want.
TAHINI LIME DRESSING
It’s difficult to decide whether to call this tahini recipe a dressing, a spread, or a dip. Frankly, it works for all three. This flavorful recipe includes many of the typical ingredients found in a salad dressing but there is an added pop of flavor from tahini – a rich, nutty flavored cream made from ground sesame seeds. I’d say it’s a bit like peanut butter, only the butter is made from sesame seeds instead of peanuts.
This tahini dressing has a robust flavor, and it keeps fresh in the refrigerator for several weeks. Try it out as a dip for roasted & raw veggies or corn chips, a spread for sandwiches and wraps, use it to accompany grilled fish, coat a baked chicken, and of course use it as a salad dressing. When using it as a dressing I thin it with a bit of water to make a smoother drizzle. This is my go-to dressing when I want a tangy, nutty and unique flavor.
Margie Bruner
owner of Glory Kitchen
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Yield: 10-12 servings - or more
Ingredients
Instructions
Notes
If you are using this as a salad dressing or as a drizzle over fish, you may want to thin it with a whisk of water. Add a teaspoon at a time until you reach the consistency you want.