Creamy means comfort to many people. It evokes good feelings or treasured memories of simple pleasures. You warm your soul by relishing every spoonful of a hot and creamy soup on a cold winter day. Each sublime bite of pasta covered in a cream sauce is savored as if it is heaven on a fork. However sometimes you may cut back on creamy to lighten up your meals. You switch to using vinaigrettes for salads and then find yourself missing that luscious texture. What to do? The answer is creamy lemon tahini dressing.
Salads are a regular part of my meals. Sometimes they are the meal itself. I tend to make more vinaigrette dressings for salads however lately I craved something different. Yet another mission to use up pantry items got me started on the path to a new creation. Tahini had been in in my pantry since I made sesame tahini cookies. A quick internet search lead to dressings and the concocting began.
What is in creamy lemon tahini dressing? It has healthy ingredients of olive oil, fresh lemon juice, tahini, honey, garlic, and what makes it creamy – coconut milk. It’s super easy to make. All you have to do is put all the ingredients in a blender and blend. It is quite thick and makes a great dip for fresh vegetables. You can thin it down with water to whatever consistency you prefer. My friend Terry said it would be a great sauce for salmon.
Are you familiar with tahini? If not and you are curious, it is a paste made from hulled sesame seeds. Think of it as sesame butter (like peanut butter). It is a source of healthy omega-3 and omega-6 fatty acids. It has relatively high levels of calcium and protein. Note the paste separates and should be well-stirred before using. I used up the last of what I had to make this dressing. It only means it is time to get more because of another creation in the works. Stay tuned…
Creamy Lemon Tahini Dressing
- 1/2 cup lemon juice
- 1/3 cup olive oil extra-virgin recommended
- 1/3 cup well-stirred tahini
- 1/3 cup water plus more if needed
- 1/4 cup coconut milk regular, not light
- 2 tablespoons honey
- 2 garlic cloves chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
Place all ingredients in a blender and blend until smooth.
Dressing will be thick. Add more water a little at a time to desired consistency.
Refrigerate leftovers for up to 1 week.
A recipe for creamy lemon tahini dressing. It is made with fresh lemon juice, sesame tahini paste, olive oil, garlic, and creamy coconut milk.
Recipe adapted from EatingWell – Honey-Tahini Dressing