Ginger-Turmeric Tahini Dressing
This recipe is a spin on my classic tahini dressing, with a uniquely feel-good twist. In this version, I incorporate two spices that help lower inflammation and ease aches and pains.
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Its pain-fighting powers come from a dynamic duo of spices, ginger and turmeric. Ginger, an aromatic addition, lends a sweet, pungent flavor. And turmeric, an earthy, woody spice (a staple in curry recipes) transforms the classic beige coloring of tahini into a vibrant and playful yellow (just be careful to avoid getting the turmeric powder on your fingers or fancy napkins because it can leave a neon trail that is tough to get off).
Also, like most salad dressings, this one includes extra virgin olive oil, a standard of the health-famed Mediterranean Diet. In addition to providing healthy fat, EVOO also boasts oleocanthal, a phenolic compound shown to help reduce inflammation associated with arthritis.
You’ll notice I add a dash of black pepper to the mix; don’t skip this step as the pepper helps boost the absorption of turmeric, and of course, adds extra flavor, too. The end result is a tasty topping for salads, bowls and roasted veggies!
This recipe is also featured on TODAY.com!
Try my Ranch Dressing.
Ginger-Turmeric Tahini Dressing
Ingredients
- ¼ cup tahini, make sure it’s well blended before measuring
- 2 teaspoons extra virgin olive oil
- 2 to 3 tablespoons lemon juice
- 1 teaspoon turmeric
- 1 teaspoon ginger
- ¼ teaspoon salt
- Pinch black pepper or more to taste
- 2 to 3 tablespoons warm water
Instructions
- Mix the tahini paste with olive oil, lemon juice, turmeric, ginger, salt and pepper until well combined. It will begin to thicken substantially.
- Next, add the warm water (start with 2 tablespoons and add the 3rd if you want a thinner consistency) and continue to mix until it becomes a smooth dressing-like consistency. Season with extra salt and pepper to taste.
Sounds great. I see it makes 1/2 cup of dressing. What is the actual serving size?
Hi Rosemarie! Thanks for pointing this out! The recipe does yield 1/2 cup of dressing (~10 tbsp). One serving is 1 tablespoon! — Eliza (Team Joy)
Good morning,
Would like to know what vegetables or salad are good with dressing please?
Hi Eve! This one’s great on hearty, slightly bitter greens like kale or arugula, it stands up to the tahini beautifully. It’s also lovely tossed with roasted vegetables (sweet potatoes, cauliflower, broccoli) or drizzled over a grain bowl with chickpeas and cucumber. And if you want something simple, try it as a dip for raw veggies like carrots, bell peppers, and snap peas. Even a simple lettuce, tomato, cucumber salad will work great! Hoping you enjoy it!