This delicious, creamy dressing can go on just about anything. The medjool date balances the earthiness of the tahini. Tahini also has selenium. It acts as an antioxidant and helps lower inflammation in the body.
Makes 2 cups
1 cup raw tahini
1/2 cup extra virgin olive oil
1/4 cup filtered water
1 tsp. organic turmeric powder, or 1 tsp. grated turmeric root
1 Myer lemon, juiced, or other lemon
2-3 cloves of roasted garlic
1-2 medjool dates, soaked for 5 minutes in warm water. Remove the pit.
1/4 tsp. salt, or to taste
1/4 tsp. sumac, ground
pinch of fresh ground pepper
Roasted Garlic Method. Preheat the oven to 400.
Peel and discard the papery outer layers of the whole garlic bulb. Leave intact the skins of the individual cloves of garlic
Cut the end off of the head of garlic, about 1/4 - 1/2 inch. Place the garlic heads in a baking pan, cut side up. (A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.)
Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.
Cover with aluminum foil, and roast for 30-40 minutes. Cool, and remove from their skins. Store it in a small glass jar, Drizzle with a bit of olive oil.
Mix all the ingredients in a small processor or bullet. Add more water if it feels too thick. Adjust the salt, and acidity to your liking.
Cooks note: Roasted garlic has a sweet creaminess to it, and can be used on so many dishes, such as an omelet, and seasonal salads. It's worth it to have extra on hand.
The dressing is a fantastic marinate for lamb and chicken. Adds tenderness to the protein of choice. For best results, marinate for 2 hours or over night.
Cooks Note: Join us in Asheville, for gluten-free cooking classes. Cooking classes to be offered are Keto, Paleo, Low-Carb Pizza Making, Vegan , and gluten-free Italian, to name a few.