Dill tahini dressing
Basil tahini :
|
1-2 |
Bunch packed dill (up to 1 cup if you want intense dill flavor!) I use 2 |
|
10 |
tablespoons tahini |
|
2 |
tablespoons olive oil |
|
1 |
teaspoon red wine vinegar ( optional ) |
|
2 -3 |
Lemon, start with 2 |
|
1/2 |
teaspoon black pepper, freshly ground |
|
pinch |
cayenne (optional) |
|
1/4-1/2 |
cups ice cold water |
|
|
|
Directions
- In a high powered blender, combine the dill , tahini, olive oil, red wine vinegar, lemon juice , black pepper, cayenne, and ¼ cup water.
- Blend on high until you have a smooth, creamy sauce.
- Add up to ¼ cup more water (blending again to incorporate) until you get the thickness you like. Less water = thicker consistency (great as a sandwich/ wrap spread). More water = thinner consistency (better as a sauce or dressing). Add salt, to taste. Voila!
- Can be made ahead and stored in the fridge, covered, up to 24 hours. Color is best when used immediately.
%20I%20use%202%C2%A0%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A10%0D%0A%0D%0A%0D%0Atablespoons%20tahini%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A2%0D%0A%0D%0A%0D%0Atablespoons%20olive%20oil%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A1%0D%0A%0D...){kind=link}