I really appreciate a dressing with deep complexity in flavour, yet minimal complexity in effort! And this one really hits the spot. This dressing is creamy, savoury, tangy, all at once! It doesn't require any *weird* ingredients. This has a Sante Fe/Southwest vibe, but with the tangy addition of lime.
I love that the tahini gives the dressing a creaminess, without the addition of dairy. This recipe is not only dairy-free, but gluten-free, as well. It's also free of inflammatory oils like canola oil. It could also vary in its use; you could put no water in it for more of a dip-like sauce, or more water/oil for a lighter dressing.
We enjoyed this over a delightful bed of kale, peppers, snap peas, zucchini, cherry tomatoes, and chicken, but the options are endless!
1/3 c. tahini
3 cloves of garlic
3 tbsp of fresh-squeezed lime juice
3 tbsp of gluten-free, organic tamari, or soy sauce
3 tbsp apple cider vinegar
3 tbsp extra virgin olive oil
3 tbsp water
1/2 tsp salt
1/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp cayenne powder (or much more if you can handle the heat!)
Combine all the ingredients using blender. Paprika is a nice way to garnish it after it has adorned your food of choice.
Let me know how you use it! Enjoy!