Recipe courtesy of Chef Doug McNish.
This dressing is perfect of a nice light marinated kale salad tossed with hemp seeds, red peppers, raisins, walnuts and sundried tomatoes.
Makes 1-1/4 cups dressing
1/2 cup tahini
1/4 cup freshly squeezed lemon juice
3/4 cup filtered water
2 tbsp Camelina Oil
1 tbsp wheat free tamari
1 tsp dry dill weed
1/4 tsp fine sea salt
1 garlic clove
In a blender, combine tahini, lemon juice, water, Camelina oil, tamari, dill, salt and garlic. Blend at highest speed until smooth. Serve immediately or cover and refrigerate for up to 5 days.
substitute dry dill weed for 2 tbsp fresh dill weed
substitute an equal amount of pumpkin seed butter for tahini