When the warmer weather hits I crave this dressing. It's sturdy enough to be a quick dip with some veggie sticks, while also being silky enough to drench over falafel or a yummy chopped salad without weighing it down.
The main recipe comes from Deborah Madison's book, Vegetarian Cooking for Everyone, I usually add a bit more garlic, the zest of the lemon as well as the juice, and a small handful of fresh herbs, usually parsley or cilantro. If I'm in the mood I'll add a pinch of cayenne pepper, this is delicious if pairing it with falafel and a cucumber mint yogurt sauce, adds a hint of heat.
1-3 cloves of garlic depending upon size
1/4-1/2 tsp salt
1/2 cup tahini
juice and zest of one lemon
3/4 cup water
small handful of fresh herbs
Toss everything into a blender and wiz on high speed until creamy and delicious. Done. This will keep beautifully in a sealed mason jar in the fridge for a little over a week, yet it usually doesn't last that long.