I can’t stop eating the roasted garlic tahini dressing that Whole Foods uses at their salad bar. It’s made by Cindy’s Kitchen exclusively for Whole Foods. It’s the roasted garlic that imparts the concentrated flavor, which is really easy to do at home. I experimented and in my version, I used tamari instead of soy sauce (less salty and comes gluten/wheat-free) and fresh lemon juice instead of concentrated.
Making fresh at home also allows me to leave out the additives that Cindy’s uses for shelf stability like alcohol, yeast, cornstarch, and xanthan gum; a thickener and emulsifier.
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)
- Delicious on salads, crudités, or in place of mayo.
Roasted Garlic Tahini Dressing & Dip
Yield 1 cup
- a drizzle of 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 of 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 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. When cool, peel 6 cloves of roasted garlic from the bulb and place in blender. Add the remaining ingredients to the roasted garlic and blend until well mixed. Taste for seasoning. Add a pinch of sea salt to taste. Store dressing in a mason jar & keep refrigerated. Keeps up to one week.