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006. Tahini Dressing

RECIPE BY RACHAEL GORJESTANI | PHOTOS BY ALLIE FORAKER

Tahini is a staple component to many dishes I make. It pairs well with all vegetables, grains, and meats. Seriously. And leftovers?
Spruce them up with a dollop of tahini and you’ve taken it to the next level.

Here’s 3 takes on tahini - you’re welcome to adjust the water to make it more of a dressing or leaving it thicker as a sauce.
The thicker sauce is a great pair for chicken or roasted vegetables!

Photographed, the dressing has been served with a roasted cauliflower, beets over a quinoa pilaf, topped with sunflower seeds.

RECIPeS

Each recipe yields about 1 cup, more if making a dressing.

LEMONY TAHINI

1⁄4 cup tahini

1⁄4 cup lemon juice, about 1 1⁄2 lemons 1 large garlic clove

1⁄2 cup Other Brother olive oil

2 tbsp water, plus more if needed

A few big pinches of sea salt

GREEN TAHINI

1 scallion, roughly chopped

1⁄2 cup parsley, basil, cilantro, watercress, any variation that’s on hand (use the tender part of stems too!)

1⁄4 cup tahini

2 tbsp lemon juice, about 1⁄2 lemon

1 large garlic clove

1⁄2 cup Other Brother olive oil

3 tbsp water, plus more if needed

A few big pinches of sea salt

MISO TAHINI

1⁄4 cup tahini

2 tbsp miso paste, any will do (note that each one has a different flavor)*

2 tbsp lemon juice, about 1⁄2 lemon

1 large garlic clove

1⁄2 cup Other Brother olive oil

3 tbsp water, plus more if needed

*for a mellow miso flavor, use white miso paste and for a more potent flavor use longer aged misos like barley or brown rice.

DIRECTIONS

Mince the garlic. Combine the ingredients in either a bowl to whisk or use a food processor/blender. For the green tahini variation, I recommend the latter.
Taste and make any adjustments you prefer. You can add more water if making a salad dressing or use less for more of a sauce.