Vegan Tahini Ranch
about 1.5 cups
⅓ cup Soom Premium Tahini
¼ small onion, chopped
1 garlic clove, chopped
⅓ cup ice-cold water
⅓ cup freshly squeezed lemon juice
¼ cup extra-virgin olive oil
2 Tbsp white miso paste
1 Tbsp date syrup
1½ tsp fine sea salt
1½ tsp Dijon mustard
½ tsp freshly ground black pepper
6 chives, minced
In a blender or food processor, combine the tahini, onion, garlic, water, lemon juice, olive oil, miso, date syrup, salt, mustard, and pepper. Blend until smooth and creamy. It should be the consistency of a creamy salad dressing, like ranch.
Stir in the chives.
Store in an airtight container in the refrigerator for up to 1 week.
Dietary Preferences: Vegan, Vegetarian, Dairy-Free
Seasonality: Winter, Spring, Summer, Fall
Reprinted with permission from The Tahini Table by Amy Zitelman, Agate Publishing, November 2020.