Simpler Times: Tahini Honey Mustard Dressing

Tahini Honey-Mustard Dressing

I promised a couple of you that I’d put up some recipes that take just a couple of ingredients: this one has only TWO required ingredients that aren’t salt, pepper, and water. You don’t even have to “cook,”  just whisk it together with a fork. And you don’t need any fancy measuring stuff; just eyeball the proportions and taste it to make sure it’s right before you eat it.

As you know, I’ve been on a bit of a tahini kick. And today I finally got around to documenting this dressing I’ve been making almost every day. It’s so simple, so satisfying, so quick, and so healthy. I’ve been eating this on a green vegetable salad, but you can easily add in some cold whole grains or a hard-boiled egg for a more filling meal.

If you use a little less water, and keep it thicker, you could serve this as a surprising dip for vegetables or pita chips. Add more, and it’s a dressing so rich and satisfying, you can toss it onto plain spinach and stay full for hours.



[rockyou id=157837788&w=500&h=375]

Tahini Honey-Mustard Dressing

  • 3 parts tahini
  • 2 parts honey mustard
  • 1-2 parts water (to taste)
  • salt
  • pepper
  • 1 drop honey (optional)

Whisk tahini, honey mustard, salt, and pepper. Then add water slowly until dressing is viscous enough to toss with salad, but not watery. For dip, add less water. For dressing, add more.


Filed under Gluten-free, Salad, Side, Vegetarian

2 responses to “Simpler Times: Tahini Honey Mustard Dressing

  1. chevyblue

    Love the slides showing how the dressing is made — that is nifty!
    I wanted to recommend chicken thighs — boneless and skinless, for their good flavor and texture and reasonable cost. They aren’t pretty, so might be best in a dish where the meat is cut and mixed through — paella, perhaps.


  2. I want to come out to LA and EAT! I couldn’t decide on which of the recent entries to post my comment, so it’s here — everything you both are cooking sounds so GOOD. CE/M


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