1-2teaspoonshoney or maple syrupadd more if needed
¼ - ½teaspoonkosher or Himalayan Salt
¼teaspoonfreshly cracked black pepper
1smallgarlic clovegrated on microplane (optional)
¼cupice cold water to thin the dressingadd more if needed
Instructions
In a small bowl combine tahini, lemon juice, honey, salt, pepper, grated garlic, and ice-cold water. Using a whisk, combine until the dressing is smooth and of drizzling consistency. Add more water if needed to thin out the dressing to your liking.
Notes
Tahini: Go for runny tahini and stir together gently before use if the oil has risen to the surface.
Keep whisking: The tahini will naturally seize at first when you add the water. Keep whisking and it will smooth out to a creamy consistency.
Water: The quantity of water will vary based on your desired consistency. Start with ¼ cup, then add an additional ½ Tablespoon of water at a time.
Low Carb: Omit the honey or maple syrup to keep it low-carb and sugar-free, and add a pinch of your favorite low-carb sweetener instead.
Storage: The dressing will thicken in the fridge. To combat this, remove the dressing 20-30 minutes prior to use and give it a good shake before serving.
Salad Dressing Tip: When dressing salad, always start with half the dressing. The dressing is enough when the salad looks lightly coated and doesn't drip to the bottom of the bowl.
Note: The nutrition facts below are my estimates based on 1 tablespoon per serving. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.