Tahini Based Goddess Dressing

I love making my own everything lately. I want to move to the mountains, and grow and make my own everything….get power from solar and wind sources and live off the grid. Especially ever since Prop 37 didn’t pass in California. But THAT is for another post. One with explicatives maybe…ok, ok, I’m not one for explicatives….but there WILL be lots of caps and exclamation points! I digress.

Dressing! Ranch used to be my favorite. Then I went and learned stuff. *face palm* Maybe a little “Eternal Sunshine of the Spotless Mind” would be good now and then, ay? Anywho, I’m in the middle of an apparently lengthy process of cutting out dairy. Plus, I might be a little Ranched out anyway– Ranch dressing, not mountain ranch with solar panels.

This dressing is tahini based and I seriously can’t get enough of it. My friend found the recipe, shared it and now I pretty much never want any other dressing (unless I’m having kale salad, my mouth waters for that “dressing”). It is based off “Annie’s Goddess Dressing” which I tried AFTER making this homemade version and I definitely prefer the homemade version. You simply cannot beat FRESHLY MADE REAL FOOD! This wonderful lady made 10 versions to match the original. We tried version 9 and haven’t looked back. YUMMA!

Best Dressing in all the Land
1/3 cup Organic Extra Virgin Olive Oil*
3 Tbs. Organic tahini
1 Tbs. Organic apple cider vinegar
1-2 tsp Organic tamari
2 tsp. Organic lemon juice
1/2 tsp. Himilayan salt
1 large clove organic finely minced or crushed garlic
2 tsp. hulled organic sesame seeds, lightly toasted
1 Tbs. minced organic parsley
1 Tbs. minced organic chives
2 Tbs. water (unless not using an emulsifier)
1/16 tsp. Organic Arrowroot (emulsifier)

Combine all ingredients except for water, and whisk, blend or shake to combine. If you use a blender or stick blender, then wait to add the herbs until after blending. Add enough water at the end only to reach the desired consistency. If you’re not using arrowroot you shouldn’t need any water at all.
She says it makes about 1 cup, or 8 servings….but it’s more like 4 servings for me.

*or sesame, avocado, walnut, macadamia nut, hemp oils…play around for flavors. Some of them you only want to use occasionally, so not every day on your salad. Here’s a great healthy oil summary from Primal Mark.

This is a double batch because I LOVE it. I had to convince the goodies on top to get down in there and mix with the oils, but they did and now they are together happily ever after, or until I consume them.


Then after you shake it, shake it, shake it like a Polaroid pictahhh:


And for the incredibly observant, yes that’s vodka in the background, and basil, neither of which are in the recipe. I was catching up on making things last night, like squash seeds, tea and cinnamon extract. The vodka was for the cinnamon extract (post to come) and the basil….well, funny thing…the dressing was the last thing I made and it was about 10pm, so I was tired and used basil instead of chives. Heh! Good thing I also love basil.

One last thing about the recipe. I recommend that you play around with the amounts. That’s what I did with her original one to settle on this one, which is still more of an approximation of what I actually make. So just go all “junior high science class when the teacher isn’t looking” and throw stuff together in similar but not exact amounts and see what happens.

Disclaimer- junior high students: DON’T do that, it can be dangerous. 😛

One response to this post.

  1. My most favorite variation is exchanging EVOO for Sunflower oil, and the toasted sesame seeds for sunflower seeds. There’s plenty of sesame in the tahini, but MAYNE. I love the sunflower change up! I still like to use the blender to whip it up nice and thick like a milkshake, but I love that you don’t “have” to. Best dressing in the land by far!


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