Tahini-Yogurt-Ginger Dressing

My mom made this dressing, then my sister made it, then I made it and I keep making it. I think my new obsession with Tahini-Yogurt-Ginger Dressing is a response to the generous bowls of garden fresh veggies our neighbor drops off and those I happily buy at the bi-weekly farmer’s market. If you happen to be drowning in cherry tomatoes, greens, or really any vegetable at all, I suggest drizzling this creamy sauce overtop and digging in. I imagine it is just as good brushed across grilled chicken, steak, or mixed into potato salad. In fact, I’m certain it would taste great on almost anything.

Tahini-Yogurt-Ginger Dressing from

Makes about 1 cup

2 tablespoon Greek yogurt

2 tablespoon tahini

2 tablespoon minced scallions or chives

3 teaspoons minced fresh ginger

Salt and freshly ground pepper

5 tablespoons lemon juice

8 tablespoons olive oil

In a bowl or jar, mix the yogurt, tahini, scallions and ginger. Add salt and pepper and then the lemon juice and olive oil. Stir or shake until thick and smooth.