Is it too early for pumpkin? It just might be. I’m sorry, sort of. But I just can’t help myself from grabbing a few cans the minute I start thinking about fall. However to still keep things bit summery, today we are using pumpkin to make a delicious sesame salad dressing. The combination of pumpkin and tahini is unexpected and amazing. The two earthy flavors work great together and lemon brings just the right amount of zing. Use it over any salad or drizzled over a power bowl, quinoa, brown rice, or veggies.
Pumpkin Tahini Salad Dressing
- 4 tbsp. pumpkin puree
- 2 tbsp. tahini
- 1-2 cloves garlic
- Juice of 1 lemon
- 2 tbsp. olive oil
- 1-2 tbsp. water
- 2 tbsp. plain soy yogurt or vegan mayonnaise
- Salt and pepper
- Combine the pumpkin, tahini, olive oil, and lemon juice. The slowly beginning add water until the mixture thins out to a typical dressing consistency.
- Stir in the yogurt or vegan mayonnaise and garlic. Season with salt and pepper.
- Refrigerate for one hour before serving.