Confession time. I put lemon tahini dressing on just about everything I eat. My taste buds never tire of the fresh, creamy flavour.
Tahini dressing is versatile, delicious and so easy to make!
I typically make it 1L at a time in a blender, then have it on hand to drizzle over salads, bowls, roasted / raw vegetables, rice or pasta sauce.
Lemon juice is a natural preservative. This dressing keeps in the fridge for 2 weeks.
Lemon tahini dressing is the most versatile sauce in my kitchen. For some reason, I never grow tired of it!
Best yet, this dressing is a hassle free way to get some garlic and ginger into your meals.
Having a tiny bit of ginger with my meals does wonders for my digestion. I used to have tons of food intolerances and digestive issues growing up.
Ginger helps! The unique blend of compounds in ginger help stimulate your digestion.
Garlic belongs to the allium family. The active ingredient, allicin, is responsible for the potent antiviral, immune boosting and antibiotic properties.
Fresh lemon juice, tahini, ground chia seeds, organic bone broth and a hint of sweetener (I use maple syrup) balance out the garlic and ginger for a creamy and versatile tahini dressing.
I see some people recommending you do not need to peel your ginger if you’re blending it. I would say this is okay only if your ginger is organic. Conventional ginger should definitely be peeled.
With tahini, you get what you pay for. Poor quality tahini tastes bitter and leaves your mouth chalky. While quality tahini resembles nut butter and has a wonderful nutty, silky and creamy taste.
I would recommend organic tahini as sesame seeds are typically sourced from Africa and Asia where pesticides are not monitored. My favourite is OMFoods Roasted Tahini.
If you’re using organic bone broth I would recommend chicken as it complements the creamy, savoury taste of the lemon and tahini very well.
This recipe makes approximately 500ml of dressing. Feel free to scale up or down as necessary. Store in the fridge in a sealed jar or bowl.
Ingredients for lemon tahini dressing
- Juice from 3-4 large lemons (~ 100 ml)
- 3 garlic cloves
- 1 thumb sized piece of ginger, peeled
- 2 tbsp chia seeds, ground
- 3 tbsp roasted tahini
- 200ml organic chicken bone broth (or substitute nut milk of choice)
- 1 tbsp maple syrup
Instructions for lemon tahini dressing
- Combine all ingredients in a blender or food processor.
- Puree until smooth.
- Check the consistency and add more bone broth if needed to thin out to a dressing consistency.