This recipe makes about 3 1/2 cups of tahini sauce and dressing, just like the original. I store it in a quart mason jar in my refrigerator, where it will keep for weeks because there's no dairy in the recipe. Tahini sauce is a ubiquitous condiment throughout the Middle East, whether drizzled over kabobs, shawarma, gyros or falafel in pitas or salads, or served as a dipping sauce. In the photo on the left I drizzled the tahini dressing over ktzitzot, which are Israeli meat patties popular in Jewish (and specifically Sephardic) cuisine. I also enjoy this zesty, dairy-free tahini dressing over a green salad with a little bit of freshly-squeezed lime juice and a sprinkling of chopped parsley.
Ingredients
1 cup tahini (ground sesame seed paste)
1/2 cup canola oil (I use organic to avoid GMOs)
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup fresh-squeezed lemon juice (I used 1 large Meyer lemon)
6 to 8 garlic cloves, coarsely chopped
1 1/2 tsp ground cumin
1 tsp salt (I use Kosher or sea salt)
Heaping 1/4 tsp ground cayenne or red pepper
1 cup water
Place all ingredients except the water in a blender and begin blending at a low setting, pausing as necessary if the blender is working too hard. Once that mixture is combined, slowly pour in the water while continuing to blend -- you can increase the speed as the dressing becomes thinner. Continue to blend until you've added all the water -- the dressing will be pourable yet somewhat thick with a creamy consistency. Pour into a large, tightly lidded jar (I use a narrow spatula to scrape out all the dressing from the inside of the blender) and store in refrigerator. Stir well before using.
Zestfully yours,
Gloria
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