I had some tahini from an eco place in Bulgaria where I watched it being made and didnt really know how to use it,,,,this recipe is perfect and the dressing has a fantastic range of flavours all at once but each shines through
From EatingWell: March/April 2009
Extra-virgin olive oil and lemon juice are the backbone of this dressing, but it gets a unique toasty flavor from tahini.
7 Reviews for Honey-Tahini Dressing
I added more garlic and lots of ginger which took it to a whole new level of flavor it was a little bland for me. I think this would be good with a little bit of green onion also but I haven't tried that yet
I have to agree that there is no need to add additional oil but it does not detract from the fact that this is a great dressing. Some fats are important to assimilate certain vitamins so I don't think it hurts to add a little. My tahini comes seprated so I just skim some of the oil off the top and mix it in.
I also use agave instead of honey. I like it better than the honey flavor and it is a little lower on the glycemic index. I also pinch open a cayenne capsule and sprinkle a little in my dressing. If I have any leftover hummus, I add it to the dressing as well. Since the dressing is mostly tahini, that is the flavor and texture that is predominant but hummus adds even more nutrition.
I always like to see how others make their dressings and change it up from time to time. : )
@ hrbdoctr. There are good and bad fats. Mainstream media has everyone convinced they're all bad and a low fat diet is "healthy". The fact is the average person doesn't get enough good fat.
We love this dressing and have created many great dishes with it!!