Lemon-tahini dressing
5 min · 3 g protein · 40 cals / serving
Nutty, tangy and pourable, with a whisper of garlic: tahini whisked with plenty of lemon juice and a spoonful of thick yogurt until it turns pale and silky. Drizzle it over everything from roast vegetables to falafel.
Ingredients
- 2 1/2 tbsp tahini, well stirred
- 3 tbsp lemon juice, about 1 lemon
- 1 clove garlic, finely grated
- 2/3 cup nonfat Greek yogurt
- 3 tbsp water, ice-cold
- 1/4 tsp ground cumin
- 1/4 tsp salt
Steps
- Whisk the tahini, lemon juice and garlic in a bowl. It will seize up and turn thick and pasty; that is normal.
- Whisk in the yogurt, cumin and salt, then the cold water a tablespoon at a time until the dressing turns smooth, pale and pourable. Taste for lemon and salt. Keeps 5 days in the fridge; thin with a splash of water if it thickens.
Good to know
What do I serve it with?
Falafel and grain bowls, roasted cauliflower, sweet potato or carrots, and grilled chicken or lamb. It is also a good dip for crunchy raw vegetables.
Can I make it vegan?
Leave out the yogurt and use 1/3 cup more cold water and 2 teaspoons more tahini. You get the classic Middle Eastern tarator, thinner and nuttier, at a score of about 39 instead of 50.
Per
- Calories
- 113
- Protein
- (27%)
- 8 g
- Fat
- (53%)
- 7 g
- Carbohydrates
- (20%)
- 6 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 302 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 317 kcal goes into the pot and 281 g of ingredients comes out as about 280 g of food: 113 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.