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herb tahini dressing recipe

Herb Tahini Dressing

A delicious herb tahini dressing to add into your dressing rotation. You can toss it in a variety of salads or add to Buddha bowls or wraps. This dressing is not sweet unless you add the optional Medjool date, maple syrup, or date syrup. I prefer the unsweetened version for this one, but depending on what you are mixing it with, you may want it sweetened a bit.
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Course: Main Course, Salad
Ingredients Method Notes

Ingredients
  

  • 1/2 cup water
  • 1 cup or large handful fresh cilantro or parsley if preferred - loosely packed - I leave the stems on
  • 20 mint leaves if you have on hand
  • 1/2 cup tahini
  • 1 lemon juiced
  • 1 garlic clove
  • 1/4 tsp sea salt more to taste
  • 1 optional scallion green and white parts
  • optional 1 Medjool date, 1 TBSP date syrup, or 1/2 TBSP maple syrup if you want some sweetness

Method
 

  1. Add everything but the tahini and a small portion of herbs to a small blender. Blend roughly first and then add in the tahini and remaining herbs. Now just pulse so you can see small bits of herbs in your dressing. It's pretty this way. Alternatively, you could just blend all together at once if you don't care about seeing bits of green herbs. ENJOY mixed in salads, Buddha bowls, wraps, or as a crudité dip.

Notes

I use the Beast Blender to blend most of my dressings in.  The trick to getting it to clean up easily is empty whatever you are mixing right away and rinse instantly.   Then I add a little soap and hot water, put the lid back on, and shake well with my hands.  There is virtually nothing left when you do the water rinse right away though.  
Easy Healthy Plant-Based Recipes | Dairy-Free | Gluten-Free | Egg-Free | Refined Sugar Free 
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