hwoo.lee
•
December 16, 2025
This was a random week-night salad dressing I came up with, the sweetness of sun-dried tomatoes and the nuttiness of sesame go quite well together. Optionally, throw in some red miso for added depth to this dressing.
Add everything except the tomatoes to a blender—tahini (135 g), vinegar or lemon juice (135–180 g), water (180–270 g), garlic (9–12 g), honey (30 g), oregano (3 g), salt (6–9 g), and pepper (1 ½ g). Blend until completely smooth.
I recommend starting with a slightly smaller amount of water, tahini, vinegar or lemon juice, and salt at first, and then adding more at the end as needed.
Add the drained sun-dried tomatoes (120 g) and blend again until smooth and creamy.
Adjust with extra water, tahini, vinegar or lemon juice, and salt to hit your target viscosity and seasoning.
The dressing should be pourable but creamythink somewhere between ranch dressing and hummus consistency.
This dressing will thicken in the fridge. Just whisk in a splash of water to loosen it up before serving.
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