A creamy, dairy-free dressing infused with turmeric to use on hearty greens, salad bowls, burgers and even as a dip for veggies!
Remember last week when I said I was sort-of-kind-of declaring May the unofficial month of Turmeric? Wasn’t kidding.
I am always looking for new ways to get more turmeric in our diets and I spied a Turmeric Tahini Dressing on Bon Appetit last year. I started making it and kept tweaking the spices and ratios until I got it just right.
This version is so creamy, so completely dairy free and so ridiculously easy — it literally takes less than five minutes to make a batch. I use it on everything from hearty cooked greens, salad bowls, baked potatoes, steamed broccoli, on burgers and even as a dip for veggies!
Later this week I am going to share a Mediterranean Chicken Bowl that features this dressing. I am telling you the uses are endless.
One quick tip about spiciness. If you want this to be kid-friendly and on the mild side, make it as written. If you want to kick up the spice a bit, use 1/4 teaspoon of cayenne pepper and substitute smoked paprika for the regular paprika.
Inspired and Adapted From: Bon Appetit Turmeric-Tahini Dressing
Alyssa Brantley | EverydayMaven
Serving Size is 2 Tablespoons -- Recipe Makes approx 3/4 cup or 12 Tablespoons -- Serves 6
5 minPrep Time
5 minTotal Time
- 1/4 cup tahini
- 1/4 cup cold water
- 2 T extra virgin olive oil
- 2 T lemon juice
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground coriander
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon freshly ground black pepper
- Combine all ingredients in a mason jar, cover and shake until well combined. Or combine all ingredients in a small bowl and whisk until well combined.