Ingredients
Directions
Add the tahini, shallots, arugula, lemon juice and ¼ cup water to a high-speed blender or food processor. Blend until smooth. For a food processor, this may take several rounds of scraping around the edges and blending again until smooth.
Test the consistency of the tahini dressing. If it’s thick, like a sauce, add 1–2 tablespoons of water at a time until you reach a dressing-like consistency (unless you’re going for a sauce consistency as this recipe also makes for a great dipping sauce!).
Taste for optional salt and pepper.
Chef's Notes
Substitutions
In place of arugula, try kale, spinach, or another leafy green of your choice.
In place of lemon juice, try lime juice or apple cider vinegar.
Try silken tofu in place of tahini.
Storage
Store tahini dressing in an airtight container in the refrigerator for up to 4 days.
Ingredients
Directions
Add the tahini, shallots, arugula, lemon juice and ¼ cup water to a high-speed blender or food processor. Blend until smooth. For a food processor, this may take several rounds of scraping around the edges and blending again until smooth.
Test the consistency of the tahini dressing. If it’s thick, like a sauce, add 1–2 tablespoons of water at a time until you reach a dressing-like consistency (unless you’re going for a sauce consistency as this recipe also makes for a great dipping sauce!).
Taste for optional salt and pepper.
