HEALTHY GARLIC TAHINI DRESSING
I can’t stop eating the garlic tahini dressing that Whole Foods uses at their salad bar. It’s made by Cindy’s Kitchen exclusively for Whole Foods and it’s delicious!!! Even better that it’s oil-free. I experimented at home to see if I could recreate it and possibly improve on it. In my version I used tamari instead of soy sauce (less salty and comes gluten/wheat-free) and fresh lemon juice instead of concentrated. The result is a total winner, big girls. This one is a must-try.
Making fresh at home also allows me to leave out the additives that Cindy’s uses for shelf stability like alcohol, yeast, corn starch, and xanthan gum; a thickener and emulsifier. It annoys me that even awesome food companies like Cindy’s Kitchen can’t sell products that naturally separate, so they have to add emulsifiers. It’s not their fault. Why can’t shoppers (us) tolerate the look of ingredients that naturally separate?
So, take note, if this dressing happens to separate; just shake the bottle before using!
Here’s why this dressing rocks:
- Made with three super foods: apple cider vinegar, garlic, and tamari (a fermented food).
- Contains no added oil
- Delicious on salads, crudités, or in place of mayo.
Healthy Garlic Tahini Dressing
To download or print the PDF recipe click here.
Yield: approximately 1 C or 16 TBS.
- a drizzle of extra virgin olive oil (for roasting the garlic)
- 4 TBS water
- 4 TBS low-sodium gluten-free tamari sauce
- ¼ C tahini
- 1 TBS. apple cider vinegar
- 1 head of garlic
- pinch + sea salt
- juice of ½ lemon
1. Preheat oven to 375º F. Cut the top ¼” off a garlic bulb. Peel away any loose papery leaves on the bulb. Drizzle a few drops of extra virgin olive oil over the top of the garlic bulb and sprinkle the top with a dash of sea salt. Wrap bulb loosely in aluminum foil and roast in oven for 45 – 50 minutes or until the garlic head is soft and the edges of the garlic cloves have just caramelized. Remove from oven and cool.
2. Peel 6 cloves of roasted garlic from the bulb and place in blender. Set remaining garlic aside. Add the remaining ingredients to the roasted garlic and blend until well mixed. Taste for seasoning. Add a pinch of sea salt if desired. Place in a container and keep refrigerated. Keeps up to one week.
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Copyright © 2014 Heather Serody All rights reserved.