Watermelon Salsa is the perfect balance of spice, salt, and sweet and is absolutely divine in the summer. Much like a pineapple or mango salsa, this recipe for watermelon salsa has a lot of different uses to add a dynamic and fresh twist to a …
This Homemade Tahini Dressing is perfect for salads, wraps, or dishes like our Root Vegetable Tahini Grain Bowl! This recipe is super easy to make with just a few ingredients and you can store any dressing you don’t use in an airtight container or jar in the refrigerator for up to 4 days. You should be able to find everything you need for this tahini dressing at your local grocery store.
Tahini is ground sesame seeds which are high in potassium, calcium, iron, and magnesium. See below for additional nutrition information.
Homemade Tahini Dressing
- 1/3 cup ground tahini
- 3 Tbs lemon juice
- 1 garlic clove, minced (optional)
- Salt and pepper to taste
- 4-6 Tbs water (to thin the dressing)
- In a small mixing bowl, combine your ground tahini and lemon juice until well mixed.
- Gradually add in water until the dressing reaches your desired thinness.
- Add in pinches of salt and pepper. Taste and adjust to your liking.
- Store remainder of the dressing in an airtight jar or container and store in the refrigerator for up to 4 days.
Serve this dressing on a mediterranean salad, wrap, or use as a dip!
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6-7 roma tomatoes
1 large yellow onion
½ bunch of cilantro
2 garlic cloves
Salt to taste
1 can of El Pato Salsa de Chile Fresco (found in Latinx grocery stores or international aisle at your regular grocery store)
Tortilla chips (for serving)
- Finely dice the tomatoes and onion and place in a mixing bowl. To get the perfect ratio of spice to the pico, you want an even amount of tomato and onion so you’ll have to measure it by eye.
- Finely mince the garlic cloves and add to the bowl.
- Use as much or as little cilantro as you would like, you can de-stem the leaves or use the stem.
- Cut the lime in half and juice the entire lime into the bowl.
- Add the cumin and then salt to taste, approx ¼ teaspoon.
- Add the can of el pato to the bowl and mix thoroughly with a spoon or spatula.
- Transfer the pico to a container that can be sealed and let it chill in the fridge for at least an hour before serving. Goes great as a dip with tortilla chips or can be served over rice and beans, or added to a burrito or salad for an extra fresh kick.
Roasted Carrot Hummus is a delicious recipe that you’ll surely love. Carrots are nutritious, fibrous vegetables that blend well into a creamy and rich dip to bring to your next family dinner or game night. Prep time: 40-50 minutes Serves: 7-10 Ingredients Roasted Carrot Hummus …