This is an amazing dressing for hearty salads with chunky vegetables like cauliflower, tomatoes, cucumbers, and bell peppers or as a dip or drizzle with roasted vegetables. We’ve enjoyed it over roasted carrots, cauliflower and eggplant – delicious! My kids like drizzling it over basmati rice with spiced garbanzos. And my new favorite, a drizzle over grilled salmon. So many possibilities with this one!
Makes approximately 1-1/2 Cups
- 1/4 C extra-virgin olive oil
- 3 T lemon juice
- 1 tsp lemon zest
- 2-3 cloves of garlic, finely minced
- 3/4 C fresh green herbs (my favorite is mint and parsley. Cilantro, dill, chives or basil are really good as well)
- T T honey
- 1/2 tsp salt (add more if needed)
- Cracked black pepper, to taste
- 1/3 C good tahini
- 2-3 tablespoons ice-cold water (or more if needed. See notes)
This comes together quickly in a blender. Add all ingredients except tahini and water and blend until smooth. Once blended add in tahini and 1-2 tablespoons water. Blend again. Add more water if needed. It should be a pourable consistency for a dressing and a little thicker for a dip. Adjust pepper and salt to your liking.
Keep refrigerated in a glass jar for up to one week.
COOK’S NOTES
If you want add a little spice to this dressing (because with the lemon and honey this dressing can stand up to spice) you can add a couple of teaspoons of minced jalapeño and blend in. This is especially good with grilled or roasted foods.
If you’d like to see more texture in your dressing you can add a couple of tablespoons more of your herbs after blending. Just add them in and pulse the blender until they’re incorporated. It’s makes for a really pretty dip.