Lemon-Tahini Dressing

2 cloves garlic
1/4 cup tahini
1/2 cup lemon juice (about three large lemons)
2 to 4 tbsp nutritional yeast (to taste)
1/3 to 1/2 cup extra-virgin olive oil
1/2 tsp salt
peper to taste

In a blender or food processor, mince garlic, then add remaining ingredients and blend until smooth. Keep dressing in an airtight container in the fridge for up to about a week. Use this dressing on the Quinoa Tabouleh.

Recipe is from the “Oh She Glows Every Day” cookbook by Angela Liddon.

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