Once upon a time tahini was just something to put into hummus. I have come to appreciate the splendour of ground up sesame seeds in a whole new way, though, since moving towards a low-fat plant diet. My current favorite use for tahini is as a base for salad dressing, here are two variations that make enough for one medium-sized bowl of salad:
Asian-style tahini dressing:
- 1tbsp tahini
- 2tbsp dark soy sauce
- Juice of 1/4 lemon
To prepare mix well and add water to achieve desired consistency. This flavour combination works particularly well on dark leafy greens, cabbage, and with earthy flavors like mushrooms.
Savoury-sweet tahini dressing:
- 1tbsp tahini
- 2tbsp balsamic vinegar
- Squeeze of dark agave syrup
Mix well and add water as necessary. I love to use this on a mixed salad that includes leafy greens, crunchy apple, cucumber, carrot, and maybe some raw beetroot for color. Yum.
Comments