Lemony Tahini “Cheezy” Dressing

January 5, 2012 § 2 Comments

It’s 70 degrees in Tucson and all the windows are open.  Today, the whole fam (plus a cousin!) is at home and we’re noshing on bowls of roasted vegetables, cooked quinoa and drizzles of lemony dressing.  I don’t know how we’re going to make room for the chili and cheesecake dinner finale this evening, but we always manage.

This recipe (inspired by Angela) offers a trifecta of addictive ingredients: winter citrus tang (think: meyer lemon and ruby grapefruit glory), a punch of garlic and thick tahini, which makes for great texture.  It’s ready in about four minutes and is wonderfully versatile: Drizzle it on roasted vegetables, pasta, cooked grains, in a wrap or use as a dip for crudités.

1/4 cup tahini
2 garlic cloves
1/4 cup meyer lemon juice
1/4 cup grapefruit juice
1/4 cup nutritional yeast*
1 tablespoon olive oil
sea salt, pepper

*If following a strict gluten-free diet, seek out nutritional yeast that contains no gluten.

Method: Combine all ingredients in a blender or food processor and pulse until smooth.  Refrigerate leftovers; to reconstitute, add water a tablespoon at a time.

Diet Notes: Nut-free, vegan, gluten-free (see asterisk)


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