Tahini paste is widely used in Middle Eastern cookery and is made from ground sesame seeds, it is most commonly used in hummus where mixed with smashed chickpeas, olive oil, garlic and lemon juice to make a very familiar dip. Tahini also acts to thicken sauces and can be used in dressing to make a thick creamy dressing perfect for packed lunch salads, as the dressing does not mix in with juices from salad vegetables making for a watery slop at the bottom of the pot.
I have adapted Sam & Sam Clarks’ dressing recipe to become a more work and commuter friendly, chilli flakes replace the raw garlic! The red heat of the chilli provides a good contrast to the creaminess of the tahini.
Tahini Dressing
Juice of half a lemon
2 tbs tahini
2 tbs olive oil
Dribble of water to taste
Chilli flakes – to taste
S&P; to taste
Put ingredients in to a jam jar and shake well, the dressing should keep for 3 days in the fridge.
good idea with the garlic replacement! i saw a nice looking gordon ramsay mackerel dip using tahini – not a combination i’d thought of before but maybe a use for your dressing.
Thanks Abby. There is nothing worse than people reeking of garlic on the tube and at work.
not that I do not love garlic, but stale garlic in a small space is plain antisocial.