Ingredients
2 tbsp tahini
¼ cup orange juice (preferably freshly squeezed)
2 tbsp sherry vinegar (or red wine vinegar)
2 tbsp maple syrup (or date paste, see Chef’s Notes)
¾ tsp ground ginger
¾ tsp ground tumeric
¼ tsp salt (optional)
¼ tsp ground black pepper (optional, but optimizes turmeric’s function)
Directions
1
Add all ingredients to a medium bowl and whisk until smooth. Alternatively, you can add the ingredients to a blender and blend until smooth.
2
Taste for additional flavors of your choice (more turmeric for earthiness, more ginger for spice, or more tahini for a nutty flavor).
Chef's Notes
Substitutions
Instead of powdered ginger and turmeric, use about ¾ tablespoons of freshly grated ginger and turmeric.
In place of tahini, try almond butter (you may need to add water for a thinner consistency depending on the thickness of the almond butter).
Sugar-free
Use date paste in place of maple syrup.
Storage
Store in the refrigerator in an airtight container for 5–7 days.
Ingredients
2 tbsp tahini
¼ cup orange juice (preferably freshly squeezed)
2 tbsp sherry vinegar (or red wine vinegar)
2 tbsp maple syrup (or date paste, see Chef’s Notes)
¾ tsp ground ginger
¾ tsp ground tumeric
¼ tsp salt (optional)
¼ tsp ground black pepper (optional, but optimizes turmeric’s function)
