Best Tahini Goddess Recipes

Tahini Goddess Salad Dressing image

Provided by Kathy228

Categories Spreads

Time 15m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 13

2 tablespoons sesame oil (plain) or 2 tablespoons olive oil
1/4 cup toasted sesame oil (Not plain sesame oil)
1/2 cup tahini
2 tablespoons red wine vinegar
1/4 cup water
5 small green onions (white and green parts)
1 tablespoon lemon juice
1 tablespoon soy sauce (shoyu if available)
plus 1 teaspoon soy sauce
3 fresh garlic cloves
2 teaspoons sesame seeds (toast them first if desired)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Combine everything in a blender, immersion blender, or food processor. Do not blend for longer than necessary or it will get too thick.
Taste, (dip a leaf or cracker) to adjust flavors. If too thick add water, a tablespoon at a time, until it's the consistency you prefer.
Add a teaspoon more vinegar or soy for a stronger flavor.
A teaspoon more toasted sesame oil will add a "richer" flavor.
Store in the fridge in a jar with a tight fitting lid.

Nutrition Facts : Calories 247.2, Fat 23.7, SaturatedFat 3.4, Sodium 377.9, Carbohydrate 6.7, Fiber 2.2, Sugar 0.2, Protein 4.2

Green Goddess Tahini Salad Dressing image

Provided by Whats Cooking

Categories Sauces

Time 5m

Yield 10 serving(s)

Number Of Ingredients 9

1/4 cup tahini
1/2 lemon, juice of (use juice of a whole lemon if you prefer)
1 teaspoon honey
1 teaspoon apple cider vinegar
1/2 cup fresh parsley sprig, lightly packed
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 cup warm water
1 garlic clove

Steps:

Combine all ingredients in blender until smooth. Use at room temperature. Store leftovers in a sealed container in refrigerator.

TAHINI GODDESS image

Categories Citrus

Number Of Ingredients 11

LUSCIOUS HOMEMADE TAHINI GODDESS DRESSING:
1/2 cup roasted sesame tahini (you can use raw but the end result will be different)
(1/2-1 cup) water (depending on desired thickness)
1/2) cup good olive oil
(5-6) tbsp fresh lemon juice (can substitute bottled lemon juice too)
(2-3) tbsp apple cider vinegar (to taste based on the lemon juice)
(2) tbsp Braggs or soy sauce
(2) tbsp dried or fresh parsley
(1/4) tsp granulated garlic or garlic powder
Combine all ingredients in a blender (or in a bowl for use with a hand blender) and blend until creamy and emulsified.
Taste to correct seasonings (use the lesser amount of water, lemon, and vinegar and add as desired).

Steps:

Transfer dressing to a clean jar and refrigerate. This should keep well for up to a week, and perhaps longer if you use bottled lemon juice. It will thicken in the fridge a little and makes fabulous dip. A little goes a long way and this dressing is jam-packed with flavor!