This Tahini Ranch Dressing Has Just 53 Calories And No Added Sugar Recipes

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TAHINI RANCH DRESSING



Tahini Ranch Dressing image

This Tahini Ranch Dressing recipe is quick and easy to make, naturally vegan and gluten-free, and totally, ridiculously, irresistibly good. Feel free to use more or less dill, depending on how much you prefer in your ranch.

Provided by Ali

Time 10m

Number Of Ingredients 9

1/4 cup freshly-squeezed lemon juice
1/4 cup tahini
2-3 tablespoons warm water
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh chives (optional)
1-2 teaspoons Dijon mustard, to taste
1/2 teaspoon onion powder
1 small clove garlic, pressed (or 1/2 teaspoon garlic powder)
fine sea salt and freshly-cracked black pepper

Steps:

  • In a small bowl, whisk together the lemon juice, tahini, water, dill, chives (if using), mustard, garlic powder and onion powder until well-combined.
  • Taste and season with salt and pepper as needed. Also, if the dressing is too thick for your liking, feel free to whisk in an extra tablespoon or two of water.
  • Serve the dressing immediately, or transfer to a sealed jar and refrigerate for up to 3 days.

TAHINI RANCH DRESSING



Tahini Ranch Dressing image

This ranch-dressing adaptation comes from Julia Goldberg, a cook at Superiority Burger, Brooks Headley's vegetarian fast-food restaurant in New York. While traditional ranch relies on buttermilk and mayonnaise for its creaminess, the base in this version is tahini, or sesame butter, mixed with lemon juice and water until it turns smooth and glossy. Maple syrup and a generous amount of salt are crucial to mimicking the intense salty-sweetness of bottled ranch. The thick herb-packed sauce can be used as a versatile dressing for raw or grilled lettuces, a dip for crudités or a tangy sauce for grilled meat. After hours at Superiority Burger, the cooks like to experiment, drizzling it over oven-browned potatoes, or folding it into burritos. The recipe makes enough so that you can experiment with leftovers, too.

Provided by Tejal Rao

Categories     condiments, salads and dressings, side dish

Time 15m

Yield 2 cups

Number Of Ingredients 8

1 cup smooth liquid tahini (like Soom)
1/2 cup lemon juice
1/2 cup water
1/2 teaspoon garlic powder
2 tablespoons maple syrup
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
1 cup finely chopped dill, chives and parsley, in equal parts

Steps:

  • In a large bowl, use a spatula to mix the tahini with lemon juice. The mixture will seize and thicken, and look alarmingly close to creamed butter and sugar. Don't worry about this. Gradually add water, and keep mixing; the tahini will soon turn pale, smooth and creamy.
  • Add garlic powder, maple syrup and olive oil, and taste. Season with salt and pepper (the dressing could use at least a teaspoon of salt). Finally, mix in the herbs. The dressing is ready to use right away, though it will taste even better the following day and will keep in the fridge for up to a week.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 29 grams, Carbohydrate 24 grams, Fat 36 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 380 milligrams, Sugar 7 grams

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