This simple vegan dressing is as versatile as your imagination. For example, if you like a good garlic bite to your dressing, add more garlic. Leave out the cumin if that’s not your spice. Use dried mint rather than fresh (dried mint is not inferior, just different) or leave out the mint altogether. Thin it with a cup of shredded iceberg lettuce. Increase the amount of tahini or lemon juice. Or both. Your call. Make it your own and then own it!
Use it as a salad dressing, as a dip with a tray of crudités, as a substitute for mayonnaise in your favorite potato salad recipe, as a sauce for roasted root vegetables or as a sauce for steamed broccoli.
3 garlic cloves (minced)
¾ cup fresh cilantro (chopped)
tablespoons fresh mint (chopped)
¾ cup fresh parsley (chopped)
1 teaspoon ground cumin
½ teaspoon salt
1 cup tahini
¼ cup fresh lemon juice
¾ cup water
Pulse garlic, cilantro, mint, parsley, cumin, and salt in a food processor until well blended and smooth. Add tahini and lemon juice and process for 30 seconds more.
With motor running, gradually drizzle in ¾ cup water and process, adding more water to thin if needed, until sauce is light green and the consistency of sour cream. Season with additional salt if needed. Store in an airtight container in the refrigerator until ready to use.