Type of Recipe:
Dressing, Sauce, Dip
Tahini, Turmeric & Dill Sauce
This may be one of my all-time favorite recipes – period.
Why? I just can’t get enough of it’s distinct, unique, flat-out delicious flavor. This dressing can be served on any type of bowl or salad, is great used as a dip, and is yummy at every temperature. Who doesn’t love an all-purpose sauce? Not to mention it’s jam-packed with antioxidants, vitamins, and minerals.
The primary ingredient in this recipe is tahini. Made from sesame seeds, tahini is native to many cultures with a wide popularity within Middle Eastern, Mediterranean, and African cultures and cuisines. Sesame seeds are rich in man vitamins and minerals including copper, calcium, and fiber and contain more protein than any other nut or seed. Ideally, tahini sourced from unshelled seeds are naturally more nutritious – however, in this recipe, I suggest buying a lighter, creamier version found on most supermarket shelves.
Turmeric is a powerful super-food native to Asia, widely used for its medicinal purposes and nutritional therapy in Auyervedic and Chines Medicine. It’s a member of the ginger family and is recognized for its therapeutic uses and anti-inflammatory benefits.
This sauce will stay fresh for at least three weeks in your fridge, so make a lot of it – because you’re going to want to eat it with just about everything!
1 cup tahini
1 cup water (you can eyeball if you need a little more)
2 cloves garlic
3 tbsp. tamari or Braggs Liquid Aminos
2 tbsp. lemon juice
2 tbsp. rice vinegar
1 tsp. turmeric powder (Sunfood)
1 heaping tsp. dill
1 tsp. curry powder
Vitamix, Blender, or large mixing bowl and immersion blender
Glass food storage container
Step by Step Instructions
In your Vitamix or blender, combine water and tahini. Gently blend until uniformly combined.
Add garlic, tamari, lemon juice, rice vinegar, and spices. Blend until silky and smooth – should be on the thinner side and will firm up once refrigerated.
Add dill and blend a few seconds.
Transfer to a container and keep refrigerated for up to three weeks.
Remove from fridge 15 minutes before serving. For those who find turmeric to be a little too astringent, add a tbsp. of honey or pure maple syrup.
I sometimes pour the sauce into ice cube trays, freeze, and bag the cubes to use when desired. Can be frozen for up to three months.