Four ingredients and a splash of water make a dressing for bowls, roasted veg and salads.
The classic (light tahini)
- 3 tbsp Lightly Roasted Traditional Sesame Tahini
- Juice of 1 lemon
- 1 small garlic clove, grated
- 4 to 5 tbsp cold water
- Pinch of salt
Whisk the tahini, lemon and garlic. It will thicken at first; keep adding cold water a spoonful at a time until pourable. Season with salt.
The deeper version (dark roast tahini)
Swap in Dark Roast Sesame Tahini and add 1 tsp maple syrup and 1 tsp tamari to balance the earthy, slightly bitter note.
Ways to use
- Over roasted vegetables or falafel.
- Through grain bowls and salads.
- As a dip with raw veg.
Keeps in the fridge for up to 3 days. May contain traces of nuts.
