I’ve had an open can of sesame tahini sitting at the back of my frig for a few months. I bought it to make hummus, which is now languishing in my freezer.
Looking for an idea for salad dressing in The Garden of Eating, I ran across a recipe for Mustard-Tahini Dressing. Essentially the dressing is made up of equal parts of water and sesame tahini with sea salt and mustard for taste, along with 3 Tablespoons of raw apple cider vinegar (found in my basement pantry). Optional additions are onion powder and some form of garlic clove, either raw or roasted. I processed everything together in my blender, skipping the garlic for now.
After tasting the dressing, I think it does need the garlic for some extra zip, however, I can see putting it on greens with bite like arugula or drizzling it over sauteed kale or broccoli. The Garden of Eating also recommends using the dressing as a mayonnaise substitute in chicken, turkey, tuna or egg salad, or using it as a dip for raw veggies.