Enjoy this versatile, gluten-free and vegan Lemon Tahini Salad Dressing on almost any salad, bowl, or burger.
If you looked at my fridge right now -- or at any given moment, for that matter -- you would see that over half of its contents come in the form of a hummus, dip, or dressing.It's been an obsession that has grown with me through the years: when I was young, it was ketchup on everything, even soft pretzels (I know…). When I got to college, hummus quickly became one of my main food groups. In recent years it has evolved into constantly being on the search for a drizzle or dressing to finish things off.
When I quit my job in January I took a trip to the PNW to visit my brother. I sat by a lady who had lived in Portland for many years on the way there. We sympathized about our fear of flying but soon she was raving on about Cafe Yumm!’s tahini sauce.
This sauce...It was nutty, savory, salty, and tahini based. They served it on their bowls but she claimed it was good on almost anything. And apparently she brought a suitcase just to bring jars of it back to Denver with her. Being unable to get the sauce out of my mind, I eventually found myself in a shop in Bend for a late lunch. The sauce did not disappoint. I couldn't get enough of the savory, nutty, salty, and so much umami. Flying home I started dreaming of sesame, liquid aminos, lemon, and garlic. I pictured it on burgers, salads, bowls, seafood & eggs; pretty much any savory dish would do. It didn't take long for me to realized that this obsession wouldn’t be short lived. Afterall, something, for once, was overriding my usually anxious thoughts of my certain and impending plane doom. And you know when that happens it must be love.
A six ingredient powerhouse drizzle. Perfect for burgers, salads, bowls, eggs, seafood, and more.
- ½ Lemon juiced
- 2 tbsp olive oil
- 1 garlic clove minced
- 1 tbsp liquid aminos or soy sauce
- ½ cup sesame seeds , or ¼ c. tahini
- 2-6 tbsp water, optional
- Add all ingredients in the order listed (lemon juice, down) to a high speed blender or food processor (I prefer a blender if you have one). Run on high for almost a minute, or until sauce is smooth and creamy and seeds are completely pulverized.
- If sauce is too thick, blend in any extra water to your liking. Taste & season with any additional liquid aminos or soy sauce if needed.
- Serve as a drizzle on any of your favorite bowls, over a fried egg and grits, or on a sweet potato & lentil bowl.