Tahini is a paste made from sesame seeds. It’s a key ingredient in hummus, and is a fantastic base for dressings. Sesame seeds are nourishing ~ they’re high in minerals, (especially calcium), protein and, provided they’re fresh, healthy oils.
Tahini sauce or dressing with steamed kale or broccoli is especially satisfying.
Thinned, it makes a great salad dressing. It pairs perfectly with falafel.
We often use it to bring together a simple vegetable wrap, extra tasty with roasted or boiled beets.
Here are three simple tahini sauces that can either be used as dips or dressings with some simple adjustments.
Simple Tahini dressing:
Mix 2 Tbsp. tahini, juice from 1/2 fresh lemon & some filtered water. Thin with more water/ lemon juice for desired consistency.
Miso Tahini Dip:
~ 1 cup tahini
1-2 Tbsp. miso
2 Tbsp. Lemon juice
~1/3 c. water, boiled and slightly cooled
Incorporate the tahini and miso, gradually mix in water. Add lemon juice, adjust to taste.
*Miso should not be boiled ~ this destroys its active, live cultures. Cool water slightly before adding. Warm-to-hot is ok.
This dip is fantastic with raw vegetables, crackers, etc.
Keeps in refrigerator in airtight container for 4-5 days.
Tahini Sauce ~ from Nourishing Traditions by Sally Fallon
2 cloves garlic, peeled and coarsely chopped
1 tsp. salt
1/2 c. tahini
1 c. water
1/2 c. lemon juice
Put garlic & salt in food processor & blend until minced
Add tahini, blend
Add water slowly while blending
Next, add lemon juice all at once, blend to consistency of heavy cream
Thin with more water/ lemon as desired
I’ve done this without the food processor by using a garlic press and simply mixing by hand for a while!
