Photo from Elisa's kitchen
I don’t know about you, but I love when a recipe has multiple purposes. This tahini dressing does. You can serve it over a salad for lunch; atop sauteed onions, greens, and brown rice for dinner; and as a dip for raw veggies the next day. If you still have some leftover — enjoy it as a sauce on a veggie wrap. The possibilities are endless!
For those of you unfamiliar with tahini, it is basically ground up sesame seeds which result in a seed butter – similar to any nut butter (peanut, almond, cashew, etc…) I don’t particularly enjoy tahini plain. It’s not nearly as appealing as dipping a spoon into the peanut butter jar! But when used correctly, it has the potential to really enhance a meal’s flavor and nutrient profile.
Nutritionally, the sesame seed contains a fair amount of protein, unsaturated fat, fiber, and Thiamin. It is also a good source of Calcium, Iron, Magnesium and Phosphorus, and a very good source of Copper and Manganese (1).
Two tablespoons of raw, unhulled sesame seeds include 176 mg Calcium, 2.6 mg Iron, and 3 g. of protein. As a result, these seeds are ideal for plant-based athletes, expecting mothers, and anyone with an increased need for calories, as well as those seeking a high-nutrient food intake, or a plant-based lifestyle.
Look for Tahini at your local health food store, or the “healthy” section of a grocery store. If you do not have tahini available, try a nut butter of your choice.
One last tip: when preparing this recipe in a blender, add the liquid first followed by the nut butter to keep the blades from becoming coated. Enjoy!
