Lemon Tahini dressing. T crack

Rebecca Clark

½ cup tahini (110g)

3 tablespoons lemon juice (1 average sized lemon)

2 garlic cloves, chopped

6 dates, pitted and simmered in water for 10 minutes (if your dates are huge or you like it less sweet, use 4 dates)

¾ teaspoon sea salt

¾ cup water

Place all of the ingredients in your blender and blend until creamy and smooth, about one full minute (make sure to drain the water from the dates before you add them to the blender).

Use this as salad dressing, pour it over veggies, use it to roast butternut squash, use it as mayo and use it to drizzle over tacos and burritos. You can use this sauce for any damn thing and it will be delicious.

If making this for one or two people, feel free to cut this recipe in half.

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