On evenings when I want a quick, healthful meal, I often find myself throwing together a salad or roasting a sheet pan full of seasonal veggies. This dressing is deliciously creamy and light with a bit of nuttiness and the slightest sweetness that compliments roasted vegetables, is wonderful tossed with greens, and is delicious drizzled over everything from potatoes to soft boiled eggs to flatbread. I find myself making this at least once a week, sometimes doubling the recipe to keep a bit in the fridge for even more drizzling the next day over whatever may be whipped up in the kitchen. For those who desire a dairy free sauce for dipping or dressing salad that still has a creamy quality, this is a wonderful option. Only requiring a moment of whisking and a minimal ingredient list, this tahini dressing is a favorite.
makes approximately 1/3 cup
3 tablespoons tahini*
2 tablespoons filtered water
3 teaspoons apple cider vinegar
1 teaspoon maple syrup
* Depending on the brand of tahini you purchase, the saltiness will differ. Taste after whisking the ingredients together, and add salt only if needed - some tahini brands are already quite salty.
Whisk the tahini, vinegar, and syrup together until combined. Whisk in the water, one tablespoon at a time, adding more if a thinner consistency is desired.