So, I finished off the last of the green dip – super yummypureed white beans, avocado, cayenne, parsley and lemon juice – but was still hungry.  In an attempt to get more raw back into my life, I also polished off the radishes and a good number of baby carrots – but all left me wanting something more substantial and sit-downy.

In comes super quick and tasty tahini dressing. Tahini is made from sesame seeds and is best known for its starring role in hummus. You can purchase tahini in most grocery stores in the peanut butter aisle. Some health food stores (including Whole Foods) also offer it in bulk – the advantage of buying in bulk is you can get just the amount you need and it tends to be fresher. One tablespoon of tahini has 3 grams of protein and is a good source of the B vitamins thiamin, riboflavin and niacin and the minerals phosphorus, copper and manganese.

I used the dressing to top spinach leaves, walnuts and diced avocado. You could also serve it as a dip for raw veggies or as a sandwich spread. It’d be delicious with falafel or on a salad made from cooked quinoa, chickpeas, tomatoes and chopped parsely. Toss it with romaine, orange slices and slivered almonds.  It is slightly runny, but has a wonderful nutty, sweet finish with a pungent garlic kick.

  • ¾ cup orange juice (use fresh if possible, but I’ll confess
    that I poured it from the carton because it is what I had on hand)
  • 1 date, pitted
  • ¼ cup tahini
  • 1 clove garlic
  • zest of one lemon
  • juice of ½ lemon
  • salt to taste

Puree all the ingredients in a blender and serve immediately. Store leftovers in a glass jar in the refrigerator for about a week.  Enjoy and let me know your creative ways of using it!


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