Tahini Pomegranate Dressing
So, what’s my story on this tahini pomegranate dressing? There isn’t really much of story other than me experimenting with a 1 kg container of tahini that I got at good price at the local Turkish store.
I used to eat lunch at a clean eating restaurant in Berlin called Sabzi. I was blown away by their pomegranate creations. Thus, it seemed only logical to me to try out some creations dressing-wise on my own. And then there was hubby’s and my honeymoon in Albania. Albania is a lovely country. So much to discover, amazing mountains, beaches, nature and very friendly locals. And I kid you not: Millions of pomegranate trees.
In the beginning, I didn’t quite know what a pomegranate tree looked like. After 3 weeks roaming the country, I had seen sooo many. Pomegranate turned into my ultimate honeymoon fruit. Is it really that surprising I want to keep the good vibes in my dishes at dinners of a married couple?
You might be wondering how tahini and pomegranate can possibly go together. It’s quite simply and the result is just wonderful and very versatile. The nutty, creamy tahini sauce complentens
- crunchy leafy salads
- roasted vegetables
- even falafel, if you like a bit experimenting with taste
This Tahini Pomegranate Dressing recipe requires very little equipment:
- Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
- Whisker such as OXO Good Grips 11-Inch Better Balloon Whisk
Also, I like to list ingredients that are slightly uncommon – especially if you’re new to vegan recipes or don’t consider yourself a foodie just yet:
Tahini Pomegranate Dressing
Equipment
- food processor (optional) or a whisk will do
Ingredients
- 1/2 cup well-stirred tahini
- 1/4 cup pomegranate molasse*
- 6 tbsp water
- 2 cloves of garlic
- 3/4 tsp salt
- pinch of black pepper
Instructions
- In a large bowl, whisk together the tahini, water, the pomegranate molasses, garlic, salt and pepper (to taste). The sauce should be runny, the consistency of heavy cream, and light in colour; add a little more water if necessary. The sauce can be stored in a clean jar in the refrigerator for about 2 weeks.
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