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Lemon tahini kefir dressing

Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Print the recipe

Ingredients

  • 180 ml plain milk kefir Use unsweetened kefir.
  • 4 tbsp tahini Choose tahini made only from sesame seeds; stir any separated oil back in before measuring.
  • 1 garlic clove
  • ¼ tsp salt Adjust to taste after mixing.
  • ¼ tsp black pepper Adjust to taste after mixing.
  • 1 tbsp lemon juice Freshly squeezed; add more to taste.

You will need

  • Mixing bowl
  • Whisk
  • Garlic press
  • Measuring jug and measuring spoons
  • Lidded container

Instructions

  • Use a garlic press to crush the peeled garlic into a fine paste.
  • Whisk the tahini, garlic, salt and black pepper in a bowl, gradually adding the kefir to make a smooth dressing.
  • Stir in the lemon juice.
  • Taste and add more salt or black pepper if needed.
  • Serve straight away, or cover and refrigerate until needed.
    • Makes about 240 ml: 8 servings of about 2 tbsp each.

Storage and safety

Store in a clean, sealed container at 4°C (40°F) or below for up to 4 days, following any shorter use-by or after-opening limit on the kefir label. Discard if left at room temperature for more than 2 hours, or 1 hour when it is above 32°C (90°F). Stir before serving.