I’ve always been a huge fan of Middle Eastern cuisine from shish kababs to tabouli and everything in between. One of the sauces I love to pour on is a refreshing tahini dressing made with herbs, garlic, and lemon. This recipe for Tahini Salad Dressing with Mint can be used as a topping for greens, vegetables or meats.
Tahini is a paste made from ground sesame seeds. Unlike sesame paste, tahini is made from hulled sesame seeds and is a more refined product. It’s used widely in Mediterranean, Asian and African cuisine. Sesame seeds have been eaten for over 7,000 years and tahini is considered to be an ancient dish. It originated in Persia where it was known as “holy food.”
You can make tahini paste by blanching sesame seeds in hot water until the hulls float away. Then grind them and add a little salt and olive oil to make a paste. You can easily find packaged tahini paste at Middle Eastern markets, specialty stores and at your local grocery store. Make sure it’s as fresh as possible. Keep it at room temperature until you open the jar and then refrigerate it. Only store it for a couple weeks at the most. The oil in tahini that’s been refrigerated for too long will begin to turn rancid
Enjoy this tahini salad dressing recipe on a garden salad.
- 2 cloves garlic minced
- 2 Tbsp mint leaves fresh, chopped
- ¼ tsp red pepper flakes
- salt and pepper to taste
- 1 lemon fresh squeezed
- ½ cup Tahini can be purchased at middle eastern markets and healthy food stores
- add a little water to thin out the dressing.
- Mix or whisk all ingredients. Add a little water to get the consistency you want. Use the tahini dressing for salads or vegetable toppings. Yummy and healthy! Note: Make sure to mix the tahini first as it tends to be thicker on the bottom before adding it to the other ingredients.
- Serve on mixed greens