Herby Tahini Dressing

saucy — difficulty: level 1

a true flurry of flavor

Bright Lemon Juice, fresh Parsley, and creamy Tahini are excellent complements to roasted Potatoes, Carrots, Broccoli, and other Brassica Veggies.

Plus, this is a pretty easy Dressing to make with a big flavor reward, whipped up fast in a bowl with just a fork or whisk.

I started making this Herby Tahini Dressing for Black Bean, Kale, and Quinoa Bowls, but have since embraced it for tons of other "Bean, Green, Grain Bowls". It's truly so tasty with earthy Veggies and Grains.

a note: I think this tastes best with a lil bit of time. Give it about 1-3 hours in the fridge before serving so the flavors have time to flirt.

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[Makes: ~1.5 cups Herby Tahini Dressing]

Ingredients

1/2 cup Water *

1/2 cup Tahini

~1/4 cup Lemon Juice
(1 Lemon)

1 tbsp Oil

1 tsp Maple Syrup

3/4 tsp Salt

1/4 tsp Garlic Powder

1 handful fresh Parsley, large stems removed

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Equipment

Measuring Cups and Spoons

Whisk or Fork

Mixing Bowl

Sharp Knife

Cutting Board

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Instructions

1. Gather your ingredients!

2. In your mixing bowl, whisk together all ingredients except Parsley. It will look weird and separated at first but I promise it'll come together.

3. Finely chop the Parsley leaves.

4. Stir Parsley into the smooth Tahini mix until well incorporated.

5. Taste and adjust for Salt and sweetness. Thin out with a lil Water, as needed.

6. Pour into a jar or squeeze bottle and let sit in the fridge for ~1 hour

7. And that's it! Pull from the fridge and pour over your favorite Beans, Greens, and Grains, roasted Veggies, and Falafel, or use as a fresh Veggie Dip.

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Notes

• * I like my Tahini Dressing on the thinner side, so this has equal parts Water and Tahini. If you want a thicker Sauce, start with 1/4 cup Water and add more to your liking.

• This keeps well in the fridge for ~3 days. If you want it to last ~6 days, add the Parsley before serving, versus incorporating into the Sauce before storing

• Sub the Garlic Powder for fresh, minced Garlic for a brighter, more peppery Garlic flavor

• Sub or mix in some Mint or Basil for the Basil
  

stay tuned for more favs from yesteryear

I've been, as they say, burnt tf out on cooking. It's too hot this Summer. All I want to eat is Tomato Toast or sit by the river and photosynthesize.

To my surprise, I still have to make myself food. And post new recipes on the site. So, I've been turning to some old favs that I used to make all the time when I started learning to cook.

This Tahini Dressing is one of those recipes I enjoyed every single night for the first year of living on my own. I doused Black Bean, Kale, and Quinoa Bowls in the stuff, always kept a bottle in the fridge for easy dinners, and served it to all my friends when they came to visit me.

It became one of the first meals that made me feel like a good host whenever I served it.

I've already got some long-time favorites on this site, like the Cheezy Spinach Tofu Scramble, Nooch Cheezy Quinoa, Arugula Apple Pasta Salad, Pineapple and Mango Green Smoothie, and Blueberry Granola Bar Smoothie.

There are lots of new, old recipes coming up on the site over the next month. Stay tuned for some tried n true staples that I once loved, forgot about for ages, then came back into my life with vigor.

P.S. If you enjoy these posts and would like to help financially support this project, click on the “Buy me a Coffee” button or access my Tip Jar on Ko-fi ↗

Any and all donations are very sincerely appreciated.

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more goodness awaits!

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