Creamy Lemon-Tahini Dressing Recipe

Creamy Lemon-Tahini Dressing

Makes 1 quart

30 minutes or fewer

Tahini lends a lovely rich flavor and creamy texture to this dressing. It also gets a slightly sweet and sour tang from the maple syrup and miso. Extremely versatile, it’s perfect on a green salad, as a dipping sauce for crudités or even tossed into recipes that call for yogurt.

¾ cup flaxseed oil
½ cup chickpea miso
½ cup fresh lemon juice (3 lemons)
2 medium cloves garlic, peeled
1 Tbs. minced fresh ginger
¾ cup tahini (see glossary, p. 87)
1 Tbs. maple syrup
1 Tbs. dulse flakes (optional)

In blender or food processor, combine oil, miso, lemon juice, garlic and ginger. Blend until well combined.
Add tahini, maple syrup and 1 cup water. With machine running, gradually add another 1 cup water and blend until mixture is smooth and creamy, scraping down sides of container as necessary with a rubber spatula to ensure no large clumps of tahini or miso are left unblended. Be patient and resist the temptation to add more liquid; otherwise the final product will be too runny. Stir in dulse flakes if desired.
Store in an airtight container in the refrigerator up to 4 days. Before using, bring to room temperature, then whisk to regain its smooth texture.