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    Yogurt-Tahini Dressing

    Read original issue here


    Makes 1 cup 

    Vegan (if you use Vegenaise)

    • 2 tablespoons tahini
    • ¼ cup boiling water
    • ½ small garlic clove, finely minced
    • ½ cup plan sheep’s or goat's milk yogurt or Vegenaise
    • 3 tablespoons freshly squeezed lemon juice
    • ¼ cup extra virgin olive oil
    • ½ teaspoon coarse sea salt
    • ¼ teaspoon freshly ground pepper


    1. Whisk the tahini and water together until completely smooth. Whisk in the remaining ingredients. That's it. Keeps well in a jar in the fridge for up to a week.


    From It's All Good by Gwyneth Paltrow and Julia Turshen.