It’s been a long time since I posted a recipe! Not that I haven’t been creating in the kitchen – I’m always doing that. Just life. You know how it is. Anyway, I love tahini dressings but they are usually so high in fat. Tahini, or sesame seed paste, is high in fat of course because seeds are high in fat. Tahini, and other seeds and seed pates are very healthy but can easily be overeaten. However, there is a way to use tahini in dressing, still get that flavor, and cut the fat. The secret is in the BEANS. Yes, beans. They not only help cut the fat, they add creaminess, body, nutrients, fiber and protein.
I made this dressing with a salad in mind, but I ended up pouring some over my steamed kale and sweet potato, and it was tasty! You can use any kind of soft, white bean. I had made my own flageolet beans the day before because I like to have a batch on hand, but you can use cannellini, great northern, etc. If you use canned be sure to rinse and drain them. NOTE: I get a lot of my dried beans from Rancho Gordo. They sell the BEST heirloom beans! You can purchase from their website at ranchogordo.com.
- 1/2 cup + 1 TBS white beans i.e. cannellini, great northern
- 1/2 cup water
- 2 TBS tahini
- 3 TBS lemon juice
- 2 tsp tamari or other low-sodium, gluten-free soy sauce
- 1 tsp agave or maple syrup
- 1 clove garlic
- 1/2 tsp dried dill
- 1/4-1/2 tsp salt
- Place all ingredients in a blender and mix until smooth. Dressing will last in fridge for about a week.
