Open Sesame
Not this Sesame:
[My trouble-making cat Sesame, in her "hat model" glory days.]This Sesame:
My lastest foodie find: tahini sauce.
Actually, it’s not a new discovery, but it is newly-added back into my daily menus, now that I’m taking in more good fat than previously. And I’m over-the-moon about it. YUM!
Check out how simple the recipe is, and then I’ll give you some awesome ideas for what to do with it. Again, I say, “YUM!”
Mel’s Magical Tahini Dressing
2 tablespoons = approx. 6 blocks of FBlend these ingredients in a food processor or blender, the start drizzling:
1/3 cup tahini sauce
1/3 cup lemon juice
1/3 cup water
1 garlic clove, crushed
salt & pepper, to taste
OK! Now the magic part:
- Dice cucumbers, green peppers, red onion, and tomatoes, mix with dressing. Top with chopped parsley.
- Make a pile of a cooked vegetables — chopped caulifower and spinach are nice. Top the pile with some cooked protein: ground beef, grilled chicken, broiled lamb. Drizzle with dressing and sprinkle the top with a little finely-diced raw tomato.
- Slice eggplant and zucchini and grill, then top with tahini dressing and chopped parsley.
- Make shish-kebabs with your favorite meat and vegetables, then use the tahini dressing as a dipping sauce.
Tags: dino-chow, paleo, tahini
11 Responses to “Open Sesame”
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This recipe rocks my socks. I like to saute garlic, cherry tomatoes and spinach together, then add some cooked chicken and this dressing to the pan. Warm everything up, and inhale every last bit of it. YUM.
HA! Great minds… I really like it on spinach and tomatoes, too! YUM!
I’ve been so afraid of sauces and dips for so long that I was hesitant to try this recipe. It was super easy and fast and what a pleasant surprise! I liked it. Hey Mikey, I liked it! (ok, that is a super old reference). I dipped my steamed chicken and broccoli in it for a tasty dinner “treat”.
PS: yah, you read that right. I steam chicken and it is by far better than I have ever cooked with my fair weather friend, The Oven. BBQ is my new 2nd bestie. My steam oven rules
Hi, Heidi! So glad that you liked the tahini dressing. And I TOTALLY got that reference… I thought Mikey was really cute!
I’m now envious of your steam oven.
I wonder how this would be on salmon? Have to try to find out!
I made this tonight. Just took my first bites. It is good- but should it be sorta bitter tasting? Just ordered your cookbook as well!!
I fixed this for Salmon tonight and it was really good. Dh says it passed the lick your plate test. lol. I fixed it as written then put the baked salmon on a bead of greens, then topped w/ the dressing/veggies. I adore dill so added a bunch to mine.
Thanks!
[...] YES! Oh man, yes. I avoided “low fat” items like the plague, had all sorts of delicious dressings and sauces, enjoyed deviled eggs, and tried all sorts of new recipes that I totally loved. After [...]
Love the blog! I’m in day 7 of my first Whole 30. Originally planned to “do” this as a 30 day detox, now I feel so great I don’t want to go back to my old way of eating! I’ll be making this sauce this week, and am wondering how long it keeps in the fridge. Any info would be so appreciated!
Thanks!
Daelynn
Congrats on 7 days of Whole30-ing! I hear you: I pretty much eat Whole30 style all the time, except for dining out or special occasions.
Because none of the ingredients in the tahini dressing are perishable, it doesn’t go “bad,” but after a while it does start to lose it’s awesome, fresh taste. I’d say 5-6 days is the longest you’d want to rely on a batch.
My sauce looks a lot thinner than yours and it also isn’t really white. I used the same Tahini that you show and mine is brown. Insight?
I’m sorry! I have zero help to offer… I can’t imagine where things went awry. Did it get any better after chilling in the fridge?