All posts tagged tahini

Goddess Salad Dressing

Published November 23, 2012 by jenmatteson

Thanksgiving has come and gone and now we are all feeling a little bloated and guilty.  But, there’s great news!  We can move on from here.  Maybe you had an extra helping of stuffing, or mashed potatoes, or pie (or of all of them), but we can’t turn back time.  What we can do is look to the future and make better choices.  If you’re like me, you might be in the mood for a salad after all that heavy (delicious) food.  I have a great homemade dressing for you!

I recently found out that a friend of mine from one of my networking groups, Ashley, is a food blogger as well.  Not only is she a food blogger, but she’s a food and fitness blogger.  Two of my favorite things!

I was checking out all the cool stuff she has on her site, and came across an interesting post about what to do with tahini.  As most of us know, a great way to use it is by making hummus.  I make it all the time, so I almost always have it in my fridge (except for the last time when I was out, but didn’t know it, and poor Nate had to run to the store – he had no idea what he was even looking for.  What a sweetheart!).  Anyway, one of the recipes really caught my eye and I made up a batch right away.  Goddess dressing, because there is a goddess in all of us, right?

The only adjustment I made was using cilantro instead of parsley.  I almost never have parsley and always have cilantro.  The dressing was fabulous!  I served it over a salad of hearts of romaine, white beans, onions, yellow bell peppers and avocado (wonderful lunch salad).  For you cheese eaters, I’m thinking feta would be a great addition.  The vinegar balances out the heaviness of the tahini, but it still retains its nutty flavor.  Can’t wait to try more of these tahini recipes!

Goddess Dressing

Source: Adapted from Sore Legs and Scrambled Eggs
Servings: Makes about 1 1/2 cup dressing


1/2 cup tahini
1/4 cup low sodium soy sauce
1/2 cup apple cider vinegar
1/2 cup water
3 cloves garlic
2 tbsp lemon juice
1/2 tsp salt
1/4 cup cilantro
1 tbsp sugar
1/2 cup olive oil


1. In a food processor, add all ingredients except for olive oil.  Puree until smooth.  While processing, stream in olive oil until mixture reaches desired consistency.

Roasted Garlic Hummus

Published June 4, 2012 by jenmatteson

I usually make a roasted red pepper hummus, but I thought I’d change it up a little this time and use roasted garlic.  Roasting garlic is so super easy, and even if you think you don’t like garlic, try it.  It completely changes the flavor profile, almost sweet.  It gave the hummus just a hint of flavor, but much better than just plain.  This is great for crackers, bread, pita, veggies, and even spreading on sandwiches and burgers.

Roasted Garlic Hummus

Source: Pigzilla Original
Servings: 20


1 12 oz can garbanzo beans, drained, with water reserved
1/4 cup tahini paste
1/4 cup fresh squeezed lemon juice
2 tbsp olive oil
1 head of roasted garlic, cloves removed from skins
kosher salt


1. In a food processor, process garbanzo beans until smooth.  Add water from the can to smooth consistency, about 2 tbsp.  Add tahini paste and lemon juice.  While processing, add olive oil slowly until mixture reaches desired consistency.  Add roasted garlic cloves and process until completely smooth.  Add kosher salt to taste.  Sprinkle with paprika and a drizzle of olive oil before serving.

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