Made From Scratch: Tahini Dressing

As the days grow longer (it was light until nearly 8 the other night!) and the temperatures rise (or at least theoretically they rise, though I did spy 70 degrees on tap for this weekend, aaaaah!), I'm leaning away from the heavier meals of winter to the lighter flavors of spring.

That, and, uh, warmer temperatures also mean fewer layers, and it's probably time that I shed my personal layer of winter insulation as well. So! Salads and fresh greens it is. While I've never been one to push away a fresh salad, for me, the key is a delicious dressing that brings it all together.

If you like the flavors of hummus, you'll love this creamy tahini dressing. It is tangy and vibrant and gives a little zing to what might otherwise be a boring bowl of greens. You can season the dressing with just salt and pepper, or add the same flavors from your favorite hummus recipe -- ground sumac, cumin, or roasted red peppers would be a great place to start.

Tahini Dressing (printer-friendly version)
makes about 1/2 cup

2 garlic cloves
1/4 cup lemon juice
2 tablespoons olive oil
2 tablespoon water
4 tablespoons tahini
salt and pepper, to taste

1. Add the garlic cloves to the bowl of a food processor with the metal blade attached and process until finely minced. Add in the lemon juice, olive oil, water, and tahini and process until well combined, scraping down the sides of the bowl as necessary.
2. Season to taste with salt and pepper.
3. Store any leftover dressing in an airtight container in the refrigerator for up to one week.