Tahini Sauce for Vegetables
This tahini dill dressing is great on roasted vegetables or as a dip for raw vegetables.
Servings: 4 people
Ingredients
- 6 tablespoons tahini
- 4 tablespoons distilled white vinegar can substitute lemon juice
- 3 tablespoons fresh dill or 1 teaspoon dried
- 1 teaspoon maple syrup can substitute honey
- 1 teaspoon garlic powder
- 2-4 tablespoons warm water
- Kosher salt and black pepper to taste
Instructions
- Mix together tahini, lemon juice or vinegar, fresh dill, maple syrup or honey, garlic powder until fully combined. Slowly whisk in warm water 1 tablespoon at a time until desired consistency is reached. Drizzle on top of roasted vegetables, roasted chicken or chicken thighs, or use as a dip, if desired.
Notes
- This makes roughly 1/2 cup of tahini sauce.
- Store in the fridge for up to one week, adding more warm water as needed to thin out the sauce as it chills (this will also dull the flavor so add acidity too as needed).
Nutrition
Serving: 2 tablespoons | Calories: 143kcal | Carbohydrates: 7g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 9mg | Potassium: 119mg | Fiber: 1g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
