Tahini Zucchini Dressing

Tahini dressing is a classic staple in raw food cuisine for good reason. It as a very distinctive yet versatile flavor and is richly satisfying. Also, it goes very well with pretty much any vegetable mix under the sun. This recipe has a very nice balance of different tastes: sweet from raw honey, acidic from apple cider vinegar, creamy richness from tahini, saltiness and depth from shoyu, and spice and flavor from chives and garlic. And a nice mellow dose of fresh cucumber. Traditionally tahini is made by grinding sesame seeds into a thick butter. You can either make the tahini yourself by using a blender or food processor to blend the sesame seeds until smooth (which can take time and patience and you may need to add some additional sesame oil) or you can purchase pre-made raw tahini in jars. Having some good salad dressings around is a great help when it comes to success on a healthy diet! This recipe was an experiment by Chef Hannah Mendenhall and she encourages you to play around with ingredients and make it your own!