On Shabbat nights and mornings, we usually have a first course of bread and spreads/dips, and tahini salad dressing/spread/dip is always starring there. The basic recipe is just pure tahini mixed with water until desired consistency is reached, with a sprinkle of salt and a dash of lemon juice. It can be spiked up with crushed garlic and, if desired, a drop of honey.
Another favorite of ours is green tahini – whizzed up in the food processor with cilantro, parsley, dill, or a combination of any or all of the above. It has a beautiful color, an interesting flavor and tons of health benefits. See recipe in my latest Mother Earth News post:
“It’s possible to play with the sort and amount of greens and the amount of liquids, so you can get a thicker, spread-like consistency, or a thinner variation which is used as a salad dressing.
Contrary to what many health adherents advise, I recommend using tahini from hulled sesame seeds, for its sweeter taste and smoother texture. It’s true that the sesame seed hull contains large amounts of calcium, but it is bound in a way that makes it not readily absorbable.”