Creamy Garlic-Tahini Dressing (You Won't Believe it's Low Fat!)

The following recipe is based on the yogurt-tahini dressing published in New Recipes from Moosewood Restaurant, by The Moosewood Collective. My version uses a lot more garlic and much less tahini, because that's the way we like it. It's a very pourable, thin but zesty dressing that's equally good drizzled over a green salad, for dipping veggies or pita wedges, or as a sauce for falafel and similar Middle Eastern fare.

This salad dressing is most easily prepared by putting all the ingredients in a mason jar and vigorously shaking to combine, but you can also whisk everything together in a bowl or large measuring cup and then transfer to a lidded jar for storage in your refrigerator. I use nonfat plain Greek yogurt which helps keep the fat content very low without compromising on flavor or mouthfeel.

Ingredients
4 large cloves garlic
1/2 cup nonfat plain Greek yogurt
1/4 cup water
2 Tbs tahini
Juice of half a lemon (approx. 2 Tbs or less)
1 tsp dried parsley*
1/4 tsp salt
1/8 tsp ground cumin
Optional: A pinch (or to taste) freshly ground pepper

*If you have fresh parsley, use 1 Tbs finely chopped

Finely mince the garlic, then use the flat side of your knife blade to press the minced garlic into a coarse puree. Scrape this puree and garlic juices into a mason jar, then add remaining ingredients. Tightly close the lid and shake vigorously to mix thoroughly. Store in refrigerator and use within a week.

Zestfully yours,
Gloria