Tahini lends a lovely rich flavor and creamy texture to this dressing. It also gets a slightly sweet and sour tang from the maple syrup and miso. Extremely versatile, it’s perfect on a green salad, as a dipping sauce for crudités or even tossed into recipes that call for yogurt.
- 3/4 cup flaxseed oil
- 1/2 cup chickpea miso
- 1/2 cup fresh lemon juice (3 lemons)
- 2 medium cloves garlic, peeled
- 1 Tbs. minced fresh ginger
- 3/4 cup tahini (see glossary, p. 87)
- 1 Tbs. maple syrup
- 1 Tbs. dulse flakes (optional)
- In blender or food processor, combine oil, miso, lemon juice, garlic and ginger. Blend until well combined.
- Add tahini, maple syrup and 1 cup water. With machine running, gradually add another 1 cup water and blend until mixture is smooth and creamy, scraping down sides of container as necessary with a rubber spatula to ensure no large clumps of tahini or miso are left unblended. Be patient and resist the temptation to add more liquid; otherwise the final product will be too runny. Stir in dulse flakes if desired.
- Store in an airtight container in the refrigerator up to 4 days. Before using, bring to room temperature, then whisk to regain its smooth texture.
- Serving Size: Makes 1 quart
- Calories: 40
- Carbohydrate Content: 2 g
- Fat Content: 4 g
- Protein Content: 1 g
- Sodium Content: 79 mg