Admittedly, there are a lot of flavors to unpack here.
Tahini dressing is a great go-to. A little tahini, water, lemon and maple syrup.
But it’s also a bit dull; I wanted to use fresh dill from the garden. Could dill work with tahini?
It felt like the fresh dill was calling for a touch of Dijon mustard, but I was out. What I had was Trader Joe’s Dill Pickle Mustard. At that moment, I figured it could be good or just awful. I went for it and it’s oddly addicting!
The pickle mustard is snappy, vinegary, and herbaceous. It’s simply delicious with the earthy tahini! And it’s oil-free.
I served it with grilled veggies, tofu, and chicken. The next day, I ate it on a salad. The day after, I dribbled it over plain rice.
Let me know how you use this Tahini Dill Pickle Dressing. It’s kinda addicting.
Happy day,
~Monique
tahini dill pickle dressing {gf, v}
- 3 tbsp tahini
- 1 tbls dill pickle, mustard (or Dijon Mustard + one small pickle)
- juice of 1 lemon
- Dash or two of maple syrup
- 1/4 cup water
- 2 cloves garlic, smashed
- 1/2 tsp salt
- pinch of black pepper
- 2 tbsp fresh dill, minced
Blend all the ingredients, except the dill, until creamy. OR finely mince the garlic and shake all ingredients together.
Finely mince the fresh dill and add to the dressing. Taste, adjust as needed.
