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Lemon Tahini Dressing
This dressing is a flavor bomb -- tangy, nutty, with a whiff of garlic, and hint of Middle Eastern spice -- it will elevate a simple plate of vegetables from plain to plainly delicious. It's excellent over any favorite cooked vegetable, from broccoli to asparagus, and tasty tossed into hearty greens, such as kale, Even better is to gather a variety of root vegetables, cut them into bite-size pieces, roast at 400 degrees until tender, and serve warm under a drizzle of this dressing. Leftover dressing can be stirred into plain Greek yogurt for a tasty dip with raw crunchy vegetables. Feel free to double or triple the volume, if desired.
Prep Time 10 minutes
Total Time 10 minutes
Ingredients
- 1 medium clove garlic, minced
- 1 teaspoon honey
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon kosher salt
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons water
- Any favorite roasted vegetables, such as carrots, fennel, potatoes, parsnips, or sweet potatoes
Instructions
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In a small bowl, whisk together all of the ingredients (except the roasted vegetables until smooth and blended. Drizzle over roasted vegetables just before serving.