Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Tahini Dressing
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- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 378
- Total Fat
- 32 g
- Saturated Fat
- 5 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 303 mg
The potent combination of tahini, garlic and lemon that is so beloved throughout the Mediterranean and Middle East also makes a fantastic salad dressing when sweetened with a touch of honey. But no need to stop there — the creamy dressing is also delicious on grilled fish, roast chicken, steamed vegetables, grain bowls and more. There may be a point when you’re whisking in the tahini that the sauce seems to seize or thicken. Don’t worry — it will smooth out again once you begin to whisk in the water.
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 378
- Total Fat
- 32 g
- Saturated Fat
- 5 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 303 mg
Ingredients
Directions
- Whisk together the lemon juice, honey and garlic paste in a medium bowl. Gradually whisk in the tahini. Whisk in the water a little at a time until the sauce is smooth, creamy and has the consistency of cold heavy cream. Whisk in the cumin, cayenne and 1/4 teaspoon salt. Taste add more salt if desired.
Cook’s Note
The dressing can be stored in an airtight container in the refrigerator for up to 1 day or freezer for up to 1 month. Bring the dressing to room temperature or whisk in a bit of water as needed to thin it out again before serving.
