Sesame tahini may seem like a trendy ingredient, but it has been a staple in our family's favorite dressing for decades. My husband, Dean, learned to make Sesame Tahini Dressing while living in the Albatross House, a vegetarian commune in college. This dressing is so versatile that it can be used as a topping for baked potatoes or tossed with roasted vegetables. Our favorite use is for Sesame Tahini Dressing is to dress a tossed green salad or quinoa/veggie bowl.
Look for tahini in the ethnic aisle or near the nut butters in your grocery store. A layer of oil forms on the top of the paste and protects the tahini from moisture loss and oxidation. Store the unused tahini, covered in the refrigerator. Simply stir the oil into the paste to reincorporate it before using.
This dressing tastes especially zesty when it is fresh. Don't worry about any unused sesame tahini purchased for this recipe, you will be making your second batch in no time.
- 1 cup canola oil 200 mL
- ¼ cup fresh lemon juice 50 mL
- ¼ cup sesame tahini 50 mL
- ¼ cup tamari or low sodium soy sauce 50 mL
- ½ teaspoon ground ginger
In a blender combine oil, juice, tahini, tamari and ginger.
Blend until smooth. This dressing will separate over time. Just shake or stir it well to redistribute the oil and serve.
This dressing will last several weeks in the refrigerator, but it never lasts that long in our home.