Rating4.8/5 (from 10 ratings)4.8
YieldMakes 1 1/4 cups
½ cup raw tahini
½ cup water
¾ tablespoon fresh lemon juice
1 tablespoon red wine viegar
2 clove garlic, minced or pressed
½ teaspoon salt
.125 teaspoon ground black pepper
1 teaspoon cumin, ground (optional)
Whisk together all ingredients until smooth and then let dressing sit for at least 15 minutes before serving.
If you store this covered and refrigerated, the dressing will keep for about a month.
Kandace's ThoughtsBy kandace
Simple, delicious salad dressing with a touch of the Middle East. This recipe is based on one found in Vegan World Fusion.
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Can I use fresh shredded coconut instead of the dry one?anewme - 2 hours 10 min ago
On and off RawClaireT - 3 hours 58 min ago
Is it possible to be raw on a college budget???veggie - 3 days 22 hours ago
Nut allergyveggie - 3 days 23 hours ago
Parasite Cleansealexbro - 4 days 9 hours ago