Turmeric Ginger Tahini Dressing
There are so many ways to enjoy traditional tahini sauce. This recipe adds turmeric and ginger to ramp up the antioxidant and anti-inflammatory health benefits.
Follow the directions to enjoy as a light tahini dressing, or use less water for a thick dipping sauce. Your choice. This Turmeric Ginger Tahini recipe is delicious either way.
HOW TO GET ALL THE BENEFITS OF TURMERIC
In order to absorb all the anti-inflammatory benefits of turmeric, you need to eat it with fat. By combining turmeric with tahini paste (sesame seed paste) your body can naturally absorb the curcumin found within turmeric.
THE TAHINI PASTE YOU CHOOSE DETERMINES THE FLAVOR
This is the most important part of following any recipe that requires tahini. This step right here really influences the flavor.
The quality of every ingredient you choose determines the final flavor of a dish. When it comes to a tahini dressing or dip, you’ll see that there are many types of tahini paste. Simply look at the variety of colors when you go to purchase. You’ll see a color range from light beige to a dark brown.
I prefer the lighter paste, often labeled ‘hulled sesame seeds’. The darker pastes have a more nutty flavor and are preferred for traditional tahini sauces and dressings.
With this recipe you want the tahini to complement that added flavors of ginger and turmeric.
HOW TO USE TURMERIC GINGER TAHINI DRESSING
Start drizzling this dressing over the food you already enjoy eating. Or use it as a dip with vegetables, crackers, pita and bread.
Try incorporating this recipe the following ways:
- Toss with kale for a tahini kale salad
- Drizzle over falafel and rice bowls
- Add to turkey sandwiches
- As a sauce with grilled kabobs
- Serve over grilled white fish
- Toss with roasted cauliflower and fresh parsley
- Over steamed asparagus
- As a dip with carrots, celery, cucumbers or jicama
TRY THIS TAHINI DRESSING WITH THESE RECIPES
- Sweet Potato Breakfast Bowl
- My Go-To Fall Meal Prep Salad
- Roasted Rainbow Carrots
- Homemade Sourdough Croutons
- Roasted Curry Cauliflower Salad
CHEF TIP
For the cold water, measure out ½ cup and add 2 ice cubes. That way the water will be cold when you add it to the blender, creating a smoother consistency.
Add only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing consistency. If you prefer more of a dip, simply use less water.
If you are using the last of your tahini and it is dry and hard, add 1/4 cup of olive oil to the blender. This will make up for the oil that has separated from the sesame paste.
If you make this recipe, please let me know. Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #starseedkitchen.
Print
Turmeric Ginger Tahini Dressing
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 1/2 – 2 cups 1x
- Category: Salad Dressing
- Method: Blender
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This recipe adds turmeric and ginger to ramp up the antioxidant and anti-inflammatory benefits to any meal.
Ingredients
- 1–2 garlic cloves
- 1 tsp turmeric powder
- 1-inch fresh ginger, peeled and sliced
- ¼ cup fresh lemon juice
- ¼ tsp sea salt
- ¾ cup tahini paste
- ¼ cup – ½ cup cold water
Instructions
- Using a high-speed blender, add garlic, turmeric, ginger, lemon juice and sea salt. Blend on high till garlic and ginger are completely incorporated.
- Add tahini and blend till incorporated (it will be thick). On a low setting, slowly add ice cold water. First add ¼ cup and blend well. Test consistency and add remaining water as desired.
- Store in an air tight glass container for 7 days in the fridge. Enjoy.
Notes
For the cold water, measure out ½ cup and add 2 ice cubes. That way the water will be cold when you add it to the blender, creating a smoother consistency.
Add only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing consistency. If you prefer more of a dip, simply use less water.
If you are using the last of your tahini and it is dry and hard, add 1/4 cup of olive oil to the blender. This will make up for the oil that has separated from the sesame paste.
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