Saturday, August 24, 2013

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

Creamy garlic tahini dressing
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.

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,


  1. G'day and YUM Gloria! TRUE!
    I have bookmarked this recipe and is now on my list to do!
    Cheers! Joanne

    1. Howdy Joanne! Please do LMK how you like it. I'm having great fun trying to come up with homemade salad dressings that my husband will eat (he's used to the taste of bottled ones, which are packed with artificial junk). He liked this one ok on tossed greens but LOVED it as a sauce with Mediterranean food.
      Zestfully yours,