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  • Writer's pictureMcKenna

the creamy tahini dressing

Prep time: 5 minutes

Cook time: N/A

Makes 1 small jar


I'm a firm believer that dressings / sauces can make or break a meal. Have a boring salad? A dressing can make it exciting. Looking to add some flavor to roasted veggies? A sauce does just that.


Nowadays there are a lot of great store-bought options without additives, stabilizers, & rancid oils. Primal Kitchen is a great example. But personally, I've always enjoyed making my own because 1) They're quite easy & 2) It's likely more nutrient-dense. With any oil, vegetable, nut, etc., the minute it's exposed to higher temps, oxygen, or light, its nutrient value starts to go down. This is not to say that it's invaluable, it just means that having greater control over which ingredients are used & how they are stored, could help to get a greater nutrient bang for your buck.


That aside, this recipe is a perfect homemade option. It's creamy & perfectly sweet, I'd compare it to a Caesar salad dressing. But my favorite part about the recipe is that it's dairy-free, gluten-free, & can easily become low-FODMAP for those treating SIBO or limiting potentially triggering foods.


Creamy tahini dressing
photo by McKenna Garrison

considerations

To make low-FODMAP: Substitute the honey for maple syrup & don't add the garlic clove. Trust me, it's great like this!


ingredients

¼ c extra virgin olive oil

3 tbsp tahini, runny

2 ½ Tbsp lemon juice

2 Tbsp Dijon mustard

1 Tbsp honey

pinch of sea salt + pepper

optional: 1 clove garlic, minced


steps

Place all of your ingredients into a small jar & shake vigorously until smooth. Alternatively, you can place the ingredients in a small blender & blend until smooth & creamy.


Taste test & add more ingredients to your liking. Add it to your salads, warm grains, nourish bowls, or whatever you prefer.

Store in the fridge for up to one week.



McKenna

Holistic Nutritionist, CSCS

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