Turmeric Tahini Dressing with Roasted Vegetables

Salad dressings in general don’t get big wows, except for this one. One of my favorite ways to serve this is over grilled eggplant during a dinner party. It never fails that there is a cry for the recipe, or threats of taking the rest of the jar home. Aside from the gorgeous color, the balance of cumin, turmeric, lemon juice and garlic give this dressing the hint of a Middle Eastern vibe, but in the most seductive way. Aside from the eggplant the Turmeric Tahini Dressing pairs beautifully with pretty much any sturdy roasted vegetable- even beets! Note* this recipe is included in my book No Oil Dressings and Sauces.

Turmeric Tahini Dressing

Gail Watson Salad dressings in general don’t get big wows, except for this one. One of my favorite ways to serve this is over grilled eggplant during a dinner party. It never… Recipe index turmeric tahini, tahini, cumin, ginger, middle eastern, no oil dressing European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 cup tahini
• 1/4 cup fresh lemon juice
• 1 tsp ground turmeric
• 1/4 teaspoon ground cumin
• 1 clove garlic, grated
• 1/2 teaspoon freshly grated ginger
• 5 tablespoons water
• salt and pepper to taste

Instructions

Combine all the ingredients into a blender and blitz until smooth.

Take the time to taste and balance to your liking. I tend to like a lot of salt, and depending on your tahini the dressing might be thick. Feel free to add more water to get a pouring consistency.

 

Store in the fridge for up to 1 month.