Name: Low-Fat Tahini Dressing
Prep time: 10 min
Total time: 10 min
Ingredients: 1 lb. zucchini or yellow summer squash, peeled and chopped; 2 tablespoons lemon juice; 1 tablespoon tahini; 3 cloves garlic, minced; Sea salt, to taste; Freshly ground black pepper, to taste

Prep-time: 10 minutes / Ready In: 10 minutes
Makes 2 cups
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Blended zucchini adds extra creaminess to create a silky smooth dressing in this super-low-fat version of a classic Mediterranean tahini sauce. This base recipe can be further flavored with fresh herbs such as parsley, cilantro, tarragon, or basil, and/or dried spices like cumin, smoked paprika, and chipotle chili powder. Drizzle it over hearty salads or falafel bowls, or use it as a refreshing dip for chopped veggies.

By Darshana Thacker Wendel, Feb 21, 2022

Ingredients

1 lb. zucchini or yellow summer squash, peeled and chopped
2 tablespoons lemon juice
1 tablespoon tahini
3 cloves garlic, minced
Sea salt, to taste
Freshly ground black pepper, to taste

Instructions

Combine all ingredients in a blender. Cover and blend until smooth. Transfer dressing to a glass jar. Cover and chill up to 5 days.

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(3.67 from 3 votes)

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diana3 months ago

I just made this recipe and I am a bit disappointed. I love the low fat idea of this but it just tasted and looked like blended zucchini. I had to add more lemon juice, a lot more tahini and even some salt to get this thing tasting right.

Cathe7 months ago

not sure I had the right proportions – I decided that 1 pound of summer squash was about 3 small ones. The dressing has quite a bite! I wouldn’t use 3 cloves of garlic if I make it again. I needed to add more lemon juice to tame it a bit. I’m rather tempted to add a little oil – eating my salad right now.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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