As mentioned in my last post, Jeff and I have had some cucumber overpopulation problems. That is to say, they’re taking over! The cucumber plants we thought would never grow have been cranking out cukes like you wouldn’t believe. Then when life got a little crazy for our neighbors, we took over the care—and harvesting—of their cucumber patch too.
As a result, we have cukes sprawled across the countertops, crammed into bags and bowls, and—I swear—somehow reproducing in the fridge when we aren’t looking, like coat hangers in the closet. We can’t give them away fast enough. 🙂
So Jeff and I have been eating cucumbers every day, every way: sliced into sticks, pureed into soups, diced into salads, even out of hand like apples! However, we’ve discovered that cukes are especially good dipped in this homemade lemon tahini dressing, which gives them a distinctly Mediterranean flavor.
Since this dressing is one of my all-time favorites (and not just for cucumbers), I had to share the recipe with you! Moreover, it’s a snap to make: The only equipment you need is a blender.
Better yet, the modest amount of fat in this dressing comes from calcium-rich tahini, which also contains good stuff like thiamine and zinc. If you want an even lower-fat dressing, well, there’s a variation for you too. Enjoy!
- ½ c lemon juice
- ½ c tahini (sesame seed butter)
- ½ c water
- 1 clove garlic
- 2 tsp Bragg's liquid aminos (use coconut aminos or ½ tsp salt if soy-sensitive)
- 5 drops liquid stevia or sweetener of choice to taste
- Whiz all ingredients together in a blender. Enjoy!
-Decrease tahini to ¼ c
-Decrease water to ¼ c AND
-Add ½ c cooked/drained white beans
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I'm Lee, an RD thriving on a healthy plant based diet.
It’s like chickpea-free hummus and it sounds deeeelicious!! I will make some to eat with cucumbers and think of you and your abundance of cukes. I really wish I lived closer to take some (or a ton!) off of your hands ;p
Yep, it’s like liquid hummus, but with an umami boost from the Bragg’s and just the right consistency for salads (like my upcoming chopped salad–stay tuned!) or dipping juicier veggies like cukes!
Will try this next week and report back! I expect some cucumbers for dipping, though!
Cucumbers for recipe testing sounds like an even trade! Although for the ultimate lemon tahini dressing experience, you should try it on my summer chopped salad, which has not only fresh corn cut straight off the cob, but hemp hearts, which you introduced me to. So much yum! Posting the recipe later this month! (Y’know, while it’s still summer 😉 )
Oh that sounds so good!! I’ve been getting cucumbers from one of my neighbors. Just been making my go to cucumber salad recipe. If I get more I’m so trying this! Thanks!!
Tango, what’s your go-to cucumber salad recipe? Please share! (Link? Paste the recipe here?) And wish you lived closer, I’m still pretty well stocked with cukes for sharing. 😉
Hi Lee.,
This sounds quite tasty. I always love dressing recipes with lemon in them – it adds a great tangy taste. Thanks for sharing on Real Food Fridays. Pinned.& twitted!