Chickpea’s Best Friend: Tahini-Lemon Dressing

September 28, 2012

Chickpea salad with grapes and spinach

This is a tangy, wholesome, oil-free dressing, as delicious as it is versatile, and very easy to make. Great over any green salad, steamed greens, and especially felafel (stay tuned for an easy homemade felafel recipe, by the way). Today I drizzled mine over a spinach, sweet Vidalia onion, chickpea, and black grape salad.

tahini in a mason jar

I love wide-mouthed mason jars – the poor-man’s blender. There are basic measurements along the side and if simply shaking the jar isn’t enough, there’s room for an immersion blender to finish the job.

I make this dressing all the time, in unending variations, but here’s the basic formula:

1 cup tahini (sesame paste)
1/2 cup lemon juice
1/2 cup water
2 teaspoons salt
1 tablespoon onion powder
1-2 tablespoon agave nectar (optional)

Other optional ingredients:
1 teaspoon dried dill, paprika, or curry powder
1-2 cloves garlic, minced
Try substituting apple cider & balsamic vinegar for the lemon juice
Any sweetener can take the place of the agave. I’ve even used stevia and had great results.

If your tahini is very thick, combine ingredients in a blender. Otherwise, just shake it all up in a clean, tightly-lidded jar.

With the addition of minced garlic, this dressing blended with chickpeas makes an excellent hummus. So I suppose if your salad contains this bean, you could call it Hummus Deconstructed.

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