This homemade tahini turmeric dressing is a delicious way to break away from bottled dressings when you’re making salads at home. Tahini is a paste made from sesame seeds and turmeric is a spice well-known for it’s anti-inflammatory properties.
The bright yellow color of the dressing is reminiscent of honey mustard thanks to the turmeric but it tastes nothing like it! It’s super creamy creamy, slightly nutty, slightly bitter, slightly smoky and slightly sweet all at the same time. I sometimes literally eat it with a spoon it’s so good. I’ve received many requests for the recipe, so here it is!
Here’s the ingredient line up. I don’t use oil in this dressing because the tahini is so oily and I’ve just found that I don’t miss it when I omit it.
The prep is very easy. You simply dump it all in a bowl and give it a good whisk.
The mixture will be very thick after mixing. I add 3-4 tablespoons of water to thin out the dressing so it’s easily drizzled over salads. Note: if you store it in the fridge, you will most likely need to add a little more water (a tablespoon or so) the next time you use it to re-thin the dressing.
Tahini Turmeric Dressing
(Recipe developed by Jen DeCurtins)
Ingredients:
1/4 cup tahini
Juice of 1/4 lemon (about 2 tablespoons)
1/2 tablespoon dijon mustard
1 tablespoon maple syrup
1 tablespoon coconut aminos or soy sauce
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon turmeric
3-4 tablespoons water
Directions:
Place all ingredients except for water in a bowl and whisk until smooth and combined. Slowly add water, 1 tablespoon at a time, until desired consistency is reached. Season to taste with salt if needed (I usually don’t need to). Leftovers store well in the fridge although you may need to re-thin the mixture with a little bit of water. Recipe can easily be multiplied.
Yield: 4 servings
Looking for more homemade salad dressings? Check out my Honey Dijon Balsamic and Greek Yogurt Honey Mustard.
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