As mentioned in my last post, Jeff and I have had some cucumber overpopulation problems. That is to say, they’re taking over! The cucumber plants we thought would never grow have been cranking out cukes like you wouldn’t believe. Then when life got a little crazy for our neighbors, we took over the care—and harvesting—of their cucumber patch too.
As a result, we have cukes sprawled across the countertops, crammed into bags and bowls, and—I swear—somehow reproducing in the fridge when we aren’t looking, like coat hangers in the closet. We can’t give them away fast enough. 🙂
So Jeff and I have been eating cucumbers every day, every way: sliced into sticks, pureed into soups, diced into salads, even out of hand like apples! However, we’ve discovered that cukes are especially good dipped in this homemade lemon tahini dressing, which gives them a distinctly Mediterranean flavor.
Since this dressing is one of my all-time favorites (and not just for cucumbers), I had to share the recipe with you! Moreover, it’s a snap to make: The only equipment you need is a blender.
Better yet, the modest amount of fat in this dressing comes from calcium-rich tahini, which also contains good stuff like thiamine and zinc. If you want an even lower-fat dressing, well, there’s a variation for you too. Enjoy!
- ½ c lemon juice
- ½ c tahini (sesame seed butter)
- ½ c water
- 1 clove garlic
- 2 tsp Bragg's liquid aminos (use coconut aminos or ½ tsp salt if soy-sensitive)
- 5 drops liquid stevia or sweetener of choice to taste
- Whiz all ingredients together in a blender. Enjoy!
-Decrease tahini to ¼ c
-Decrease water to ¼ c AND
-Add ½ c cooked/drained white beans