Name: Lemon-Tahini Dressing
Yield: Makes 1⅓ cups, 4 Servings
Ingredients: ¼ teaspoon sea salt, plus more as needed Cayenne (optional); 2 teaspoons garlic-infused olive oil; ½ cup water, plus more as needed; 3 tablespoons freshly squeezed lemon juice, plus more as needed; 4 tablespoons tahini; 4 tablespoons no-salt-added creamy peanut butter

Preparation info

Makes 1⅓ cups ,
4
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

This dressing is a bit of a chameleon. By cutting higher-FODMAP tahini with lower-FODMAP peanut butter, you can indulge in a larger portion while experiencing full tahini flavor and keeping the FODMAPs under control. Bound to become a staple in your repertoire, this reliable favorite is creamy and thick with a tart, lemony edge. Spoon it over salads, Bliss Bowls, Tortilla Pull-Aparts, grains, or veggies.