Tahini Ranch Dressing

What is "smooth liquid tahini"?
What if you have just "regular" tahini?

Just don't mistake this for low-fat dressing. Tahini is almost entirely fat: 1418 calories in 1 cup, which includes 1145 calories from fat.

If you divide the 1145 fat calories by 16, there are about 72 fat calories in a 2-tablespoon serving.

Soom tahini is one of the better brands on the market. It's not a solid rock like the commonly found Joyva. It's nice and smooth. There's no need to refrigerate it. And, if you store it upside down (on a dish just in case it leaks), the oil doesn't separate. Incidentally, peanut butter should be stored upside down as well, and you'll never have the oil rise to the top.
You can thank me later.

Fresh garlic would be delicious if using the dressing the same day. However, from a food safety standpoint, fresh raw garlic can carry botulism that can grow over time when not exposed to oxygen (such as in olive oil or tahini), so using garlic powder is the safe bet if you want to store the dressing for the week.

Half a teaspoon of freshly toasted and ground Cumin will take this to the next level!

This is essentially the recipe for Middle Eastern tartar sauce my mother used to make, for grilled or fried fish. The only different ingredient is the maple syrup. Otherwise the ingredients would be tahini, crushed garlic, salt, lemon juice and chopped parsley. It's amazing on fish.

Great recipe. I recommend making this in the blender or with a hand blender, there is no need to mix it by hand. Blend the tahini, water, and lemon juice, then blitz in the herbs and spices at the end. Also, while it was delicious, I would reduce the maple syrup by half next time, it was a little too sweet to my taste.

I found this image of Soom tahini (mentioned in the recipe):
http://www.thetowndish.com/wp-content/uploads/2014/06/Soom-Tahini-1.jpg

I imagine the idea is to have a well-stirred tahini, not stiff and chunky like it gets when it separates.

What exactly is the issue with garlic powder? If you just don't like the taste, I suppose I get it, but it's just a mellow garlic flavor, so I don't really get it. How is it different from any other dried, ground spice? It works better than fresh garlic in a number of uses, such as spice blends/rubs and homemade crackers and sauces like this one. There's absolutely nothing wrong with using it. Fresh garlic is great, but it's not always the best choice for certain recipes

Nothing wrong with several tablespoons of good fat. Delicious!

Love this!

But you need to taste along the way, and it really sings once it sits in the frig for an hour or so before serving. Cayenne pepper cut the sesame taste that I felt was overpowering the over elements.

Loads of fresh herbs are required! And they must be equal parts or the dill takes over the party.

Along with the cayenne pepper I added a bit more lemon juice.

It can be served as dip, dressing, and a lovely cold sauce.

It just wakes up food with a lovely new flavor!

I sure wish the New York Times would include metric weights in all the recipes. This recipe looks tasty, but it would be so much easier to make with a scale. The tahini, maple syrup and herbs all stick to measuring cups and spoons.

I'm a little put off by the garlic powder. Why not a crushed garlic or two in during step one and two and removed at the end?

Tahini comes in a thick consistency (in a jar near the nut butters) or a more sauce-like consistency. I buy the latter in the kosher section, in a plastic container, it's an Israeli brand.

In the Hitchhiker's Guide to the Galaxy, Douglas Adams mentions a substance that is "almost, but not quite entirely unlike tea." This dressing is almost, but not quite entirely unlike ranch. However, my second batch was more "not quite entirely" than the first. In it, I cut the maple syrup in half and used more parsley and dill. The original recipe is too sweet; sweetness dulls the palate. Cutting the maple syrup allowed the other flavors to come to the forefront.