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:

• Pomegranate Molasses

Print Recipe

Tahini Pomegranate Dressing

Enjoy the versatile pomegranate also in a dressing. Tops grainy and leafy salads just as wonderfully as it accompanies falafel and other Mediterranean dishes

Prep Time5 mins

Total Time5 mins

Course: Sauce

Cuisine: gluten-free, grain-free, Mediterranean, nut-free, Vegan

Keyword: pomegranate dressing, tahini dressing, tahini pomegranate dressing

Servings: 1 cup

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.

Notes

*I like to buy an entire bottle of pomegranate molasse and freeze its content in ice cube bags. That way I always have pomegranate molasse at hand without spending a fortune anytime I just need a sip for a recipe or a drink.