Have you noticed with vegan cooking a fantastic dressing comes in really handy? Drizzle it over a humble baked sweet potato to take it from ordinary to delish! This is my current favorite dressing, I slather it over almost anything. Of course it’s great over salads and roasted veggies but try it on a slice of great quality sourdough bread lightly toasted, topped with fresh juicy tomatoes and a couple of dollops of dressing – Heavenly!
The secret to this dressing is the fresh herbs. I’m fortunate, I have a ton of mint, oregano, rosemary, thyme and parsley growing in the garden that’s just begging to be picked and used. As always, the better the quality of ingredient the better the end result. I suspect this would last in the fridge for 4-5 days but it hasn’t lasted that long in my fridge – I should double the quantities.
It seems like a lot of lemon juice but it makes all the difference. Be aware that when you first start making the dressing the consistency will seem very thin and you’ll think you’ve added too much juice but continue stirring and it will thicken up. You’ll probably end up having to add a couple of tablespoons of water. Just taste, adjust and stir until you end up with a consistency of your liking.Print
Tahini Herby Dressing
Deliciously “Creamy” Tahini Herby Dressing
1/4 cup tahini
Juice of 2 lemons
Zest of 1 lemon
1 clove of smashed garlic
Dash of maple syrup
1/4 teaspoon freshly ground black pepper
Pinch of kosher salt OR Bragg’s Seasoning
1/4 cup of mixed fresh herbs very finely chopped (I used parsley, basil, oregano, thyme and mint but use what you love)
2 tablespoons water –
- In a medium bowl add all the ingredients except the water. Mix everything together, it will start off very thin and then thicken up. If it’s too thick add a tablespoon or two of water and keep mixing. Taste, add a little more salt, pepper or water to taste.
- The dressing will last 4 days in the fridge.