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.
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!
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.
