I adore hummus and tahini but despise mayonnaise. The recipe is a constant request. The lemon, garlic, and ginger tastes really give it a bite, and the tahini gives it a Middle Eastern flair. All you need is a blender or food processor to make it. Try adjusting the amount of lemon, the amount of garlic, or the amount of ground mint. works good on anything, but simple salads especially.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- ½ cup tahini (sesame paste)
- ½ cup olive oil
- ½ cup water
- ¼ cup tamari (dark soy sauce)
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 teaspoons minced fresh ginger root
- 2 cloves garlic, pressed
- black pepper to taste
Instructions
- Blend the tahini, olive oil, water, tamari, red wine vinegar, lemon juice, ginger, garlic, and black pepper together in a blender until smooth.
Reviews
I found the dark soy sauce overwhelmed everything. I added a 1/2 cup of sour cream to cut the taste after trying a bunch of things with a small batch. I will never try this recipe again. But I did learn an important lesson which is to taste as you go and if something seems odd or off add it in slowly tasting as you go.
Wow! Wasn’t sure if I’d like it so just made half recipe. When that’s gone a full recipe will definitely be made. I made it just as is; no subs, no changes! Make this dressing; you won’t be disappointed! Thanks for sharing!!
I make this exactly as indicated and it is AMAZING!! I will never buy salad dressing at the store again.
Very tasty, yet subtle,
I didn’t measure the ginger and probably did not put enough as I like the zing a lot ginger gives it. Also used what I had-regular soy. Next time will try tamarin and more ginger. Still excellent! A nice change from bottled dressings with all that sugar, “guar gum”, etc.
its fantastic! I do wish the recipe would state how big a serving is. I’m assuming it’s 2 tablespoons
Subbed avocado oil for the olive oil. It’s nice to have a flavorful and creamy non-dairy dressing. Pairing with Greek chicken and tabbouleh.
Best ever!
Best ever!
Amazing. I subbed ACV for red wine vinegar and coconut aminos for soy sauce. I used fresh squeezed lemon juice.
Exactly what I was searching for, a healthy salad dressing with ingredients I had on hand. This dressing was absolutely delicious! I made it just as the recipe stated and I wouldn’t change a thing. I will be using this recipe often.
Super good! I could just eat this by itself because the flavor is yummy
I will definitely make it again! No modification, except no blender. Simply whisked it with a spoon, and mashed the tahini lumps!
Wanted to love this but mine turn
This was great! I did not find any of the flavours overpowering. It is simple and fresh. I didn’t have tamari or soy sauce, so I used ponzu sauce. I added a little bit more water to put on salad.
Pretty good, but a bit thick for me. Lightened with fruit juice to add a bit of sweetness and mint. It needed mint.
I skipped the garlic because I’m not huge on raw garlic. It was still delicious.
I added a tablespoon of nutritional yeast because I thought the dressing needed more body – it was a too wet. I also added a bit of honey. Otherwise, a very good recipe!
It’s delicious. I made a few substitutions for what I had at home: red wine vinegar-> apple cider vinegar, tamari-> liquid Aminos, olive oil-> canola . I used juice of a whole lemon. I think I would put less water, it was a little too thin for my liking. Im definitely going to use it as a staple. It’s very good. I recommend.
MMMMmmmm! I admit I substituted rice vinegar for red wine vinegar, but that was it. Salty and delicious!
When I go to Japanese restaurants, I love their nutty ginger dressing and I could not figure out where the nutty taste was coming from. I thought sesame oil but did not think about tahini sesame paste. This is it!!! This is the dressing! Finally. Thank you.