I’ve been making this dressing on the regular lately, I use it as a creamy moreish dressing for salads & drizzled over roasted veggies like butternut squash or cauliflower. It’s super easy to make, you just need a blender to blitz it all together.
Makes 100ml of dressing
2 lemons, juiced
4 tbsp water
2 tbsp tahini
4 tbsp olive oil
3 garlic cloves, peeled
A handful of chopped parsley (A handful of mint is also good to add here)
Salt & ground black pepper, to taste
Add all of the ingredients to the blender and blitz for a couple of minutes until smooth.
Pour and serve over your dish of choice.
Keeps in the fridge, covered for about 4 days.