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Dairy-Free

Creamy Lemon-Tahini Dressing

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.

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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.

Servings
1

Ingredients

  • 3/4 cup flaxseed oil
  • 1/2 cup chickpea miso
  • 1/2 cup fresh lemon juice (3 lemons)
  • 2 medium cloves garlic, peeled
  • 1 Tbs. minced fresh ginger
  • 3/4 cup tahini (see glossary, p. 87)
  • 1 Tbs. maple syrup
  • 1 Tbs. dulse flakes (optional)

Preparation

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.

Nutrition Information

  • Calories 40
  • Carbohydrate Content 2 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 0 g
  • Protein Content 1 g
  • Saturated Fat Content 0 g
  • Sodium Content 79 mg
  • Sugar Content 0 g