How to Make Tahini Salad Dressing

So, you bought the tahini to make hummus, but now what do you do with the rest of it? Well, tahini is great for many things; hummus, salad dressings, and sauces to name a few. I have never had an issue using up a jar of tahini, but I have heard that some people do, so here I am to help you get rid of those remnants!

If you are not familiar with tahini, it’s kind of like a natural peanut butter, but made with sesame seeds instead of peanuts. It should be pretty liquid-y, so if you run into a jar that is super hard, it’s likely old. If that jar happens to be yours, add some warm water and try to whisk it back to life. BTW, tahini should not be stored in the fridge because it basically turns into cement. Store unused portions at room temperature, just like PB!

Try my tahini salad dressing, which has great Middle Eastern flavors that work well for salads and on falafel and is simple to make. So, ditch those packaged salty and sugary salad dressings and make this to save some money and reduce waste!

Makes 1/2 cup

Ingredients:

3 tablespoons of tahini

3 tablespoons of red wine vinegar

1 tablespoon of olive oil

1 teaspoon of salt

1/2 teaspoon of pepper

1/2 teaspoon of organo

1 garlic clove (roasted or raw), minced

Instructions:

1. It doesn’t get easier than this! Combine all ingredients into a mason jar and shake what your mama gave you! Stores well in the same jar for about a month.

Try this on my Halloumi and Kale salad! And if you like this dressing, be sure to check out my homemade Italian salad dressing.