- 1 cup whipped tahini
- 2 tablespoons lemon juice
- 1/2 teaspoon maple syrup
- 2 tablespoons buttermilk
- 1 large garlic clove, minced or microplaned
- 1 tablespoon dried dill or 2 tablespoons minced fresh dill
- 1/4 cup finely chopped chives
- 1/4 cup finely chopped parsley
- salt
Tahini Ranch Dressing
Makes ~2 cups dressing
*As seen in our Botanica at Home: Mother Sauces – Whipped Tahini video!*
This creamy, herbaceous dressing has become a staple at Botanica. We serve it on a crunchy, bright salad of chicories and/or gem lettuces with shaved turnips, radishes and snap peas (when they’re in season). It brings the satisfaction of a creamy ranch dressing, but with Botanica spirit!
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Instructions
Whisk the whipped tahini, lemon juice, maple syrup and buttermilk to combine. (If your whipped tahini is coming straight from the fridge, add a few splashes of water to help thin things out.) Add the remaining ingredients, stir well, and season with salt.
Serve with crunchy lettuces (chicories, little gems) and raw vegetables (radishes, snap peas, shaved turnips, cucumbers), or on a big chopped salad, or anywhere you’d like a creamy dressing!
