Balsamic Dijon Tahini Dressing
June 5, 2018

Balsamic Dijon Tahini Dressing | The Full Helping

Thank you for kind responses to Sunday’s weekend reading post. In the spirit of that post—a spirit of R&R—this post is going to be short and sweet, so that I can get back to taking it easy. And after all, how much actually needs to be said about a really great dressing?

Balsamic Dijon Tahini Dressing | The Full Helping

This dressing is a hybrid of two favorites: the balsamic tahini dressing that I posted here years ago, and the maple mustard dressing in Power Plates (which you can find in this recipe). It resembles the former thanks to, well, balsamic and tahini. Like the latter, it’s got a touch of sweetness (this time I used a pitted date for that magical caramel flavor, but if you’re whisking instead of blending, you can use maple syrup instead) and some Dijon mustard.

It’s sort of the best of both worlds, in other words, and I’ve been calling it my “everything dressing” lately for obvious reasons. I do tend to go through these phases for with a new favorite dressing or sauce; for a while it was this sweet Dijon vinaigrette, and for months it was yum sauce. I’m more than happy to ride this current dressing wave for as long as it lasts.

5 from 1 vote

Balsamic Dijon Tahini Dressing

Author - Gena Hamshaw
Cook Time: 5 minutes
Total Time: 5 minutes
Yields: 1 -1 1/4 cups

Ingredients

  • 4 tablespoons tahini
  • 1/2 cup + 2 tablespoons water
  • 1/4 cup balsamic vinegar
  • 1 small clove garlic or a pinch of garlic powder
  • 2 teaspoons Dijon mustard
  • 1 large pitted date or 2 teaspoons maple syrup
  • 1/4-1/2 teaspoon salt to taste
  • Freshly ground black pepper to taste

Instructions

  • Blend all ingredients in a powerful blender till smooth. Alternatively, you can whisk the ingredients together till smooth (if you do this, use syrup in place of the date). Dressing will keep for up to 5 days in an airtight container in the fridge.

“Everything” includes using the dressing on salads, pouring it on bowls, and dipping vegetable slices into it for snacking. Another favorite use has been to dress a bowl of greens and veggies and beans, then stuff the whole mixture into a whole grain pita pocket or wrap. It’s one of my favorite easy lunches for the summer months: a perfect midway point between a sandwich and salad.

Balsamic Dijon Tahini Dressing | The Full Helping

If you try it, I hope it’ll prove to be—if not an everything dressing—something that’s as versatile for you as it has been for me. Happy Tuesday, and more soon.

xo

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    5 Comments
  1. 5 stars
    OMG this dressing is divine! So easy, so healthy. Decided to double the recipe before I realised that I didn’t have enough tahini, so I added a handful of cashews. Worked a treat. Thank you for a great recipe Gena. As i am new to your site, i’m off to explore all your other “goodies”. Thanks once again.

  2. I just made this today! I used agave as the sweetner and i have a silly favorite salad dressing jar i use and just shake shake shake everything together.
    I used it as dressing on a simple lentil salad with some added chopped veggies for lunch and it was the exact creamy bright flavorful dressing it needed. Excited to have this on hand now!

  3. Back to a few months ago, I have been really into this tahini dressing because it’s so so tasty and I can use it for many my salad dishes. Your post reminds me of those months so muchhh. It’s time to make it againnn!