It’s a new vegan recipe, kids!
This weekend we went to the beach for 4 days to watch Jay’s little sister get married. It was super fun and involved drinking our faces off all day every day and eating heavy food.
So, I need to share with you something that involves healthy ingredients and that could go on raw veggies.
This dressing. It reminds me of home. My parents were eating hummus and using tahini dressing before it was cool to do so, so I kind of….grew up eating this? Weird, but true. Pinky swear.
I love how simple this is, and it comes together in one minute flat if you use a food processor. The recipe below is for enough dressing for 4 salads or so, so I used a mini-food processor. You could triple the recipe and make a big batch, though!
Just…..keep this in the fridge. I didn’t, for a reason that I’m not clear on, and when we got home yesterday there was a certain growth on the dressing that I can’t quite describe. Grody, and stinky.
For this, you need salt, garlic, lemon, tahini, water, and olive oil. The water is to thin out the dressing without adding a sh*t-ton of oil, which takes away from the flavor of the tahini/lemon combo AND adds fat so….let’s stick with the water.
First, you throw everything into a food processor.
Then, you process it.
This is embarrassing. Taste the dressing, and add more of whatever you think it needs! If the lemon juice is a little too tart, add a pinch of sugar and a tiny bit of extra salt.
I like this to be a consistency between a thicker creamy dressing like ranch and a thin vinaigrette. Medium-thick. You can reduce or increase the amount of water based on your preference.
This is GOOD. The flavor is great, and it’s a nice change to the regular vinaigrettes I keep on hand.
Try this soon. You’ll love it!Print
- juice of 1 lemon
- 2 tablespoons tahini paste
- 1 clove garlic
- 1/4 teaspoon salt
- 1 pinch sugar, optional
- 2 tablespoons olive oil
- 2 tablespoons water, plus a bit more
- Serving Size: 4