This dressing is similar to the Annie’s Goddess dressing that’s so popular and delicious. It’s creamy enough that you do not miss having feta or goat cheese in a salad. I recommend it on a spinach salad with cucumbers, garbanzo beans and sunflower seeds…or on pretty much anything else, it’s that delicious.
This recipe yields a fairly thick dressing, so if you prefer something thinner you can add more lemon juice or even a little water.
Put the following in a blender until the garlic has been fully incorporated:
- .5 cups tahini
- .5 cups extra virgin olive oil
- Juice from 2 large or 3 small lemons
- 2 tbsp Bragg Liquid Aminos
- 2 tbsp red wine vinegar
- 3 cloves of garlic
- 1 tsp fresh ground pepper or more to taste
Note: If you don’t have red wine vinegar on hand, I suspect that apple cider vinegar would be a good substitute and contribute a little different but comparable brightness.