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From the New York Times
TEJAL RAO
YIELD2 cups
TIME15 minutes
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Tahini Ranch Dressing
Davide Luciano for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Gozde Eker.
INGREDIENTS
1 cup smooth liquid tahini (like Soom)
½ cup lemon juice
½ cup water
½ teaspoon garlic powder
2 tablespoons maple syrup
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
1 cup finely chopped dill, chives and parsley, in equal parts
PREPARATION
In a large bowl, use a spatula to mix the tahini with lemon juice. The mixture will seize and thicken, and look alarmingly close to creamed butter and sugar. Don’t worry about this. Gradually add water, and keep mixing; the tahini will soon turn pale, smooth and creamy.
Add garlic powder, maple syrup and olive oil, and taste. Season with salt and pepper (the dressing could use at least a teaspoon of salt). Finally, mix in the herbs. The dressing is ready to use right away, though it will taste even better the following day and will keep in the fridge for up to a week