Pomegranate Tahini Dressing

By the Gracious Vegan

If you haven’t tasted pomegranate molasses, you are in for a real treat. Pomegranate juice is simmered for hours to achieve a silky thick, syrupy state. (Some pomegranate molasses have sugar added, some do not.) I buy Middle Eastern pomegranate molasses online or in a Middle Eastern grocery. (You can make your own, too.) This no-oil dressing would go really well on a fattoush salad, a Middle Eastern salad featuring greens, vegetables, and pieces of crisp pita bread. I love the combination of pomegranate and cumin flavors, but you can back off on the cumin if you want the pomegranate flavor to be uncontested. If you buy a bottle of pomegranate molasses, you can find many other ways to use it, by itself or in delicious recipes.

Makes about 3/4 cup of dressing

Blend the ingredients together in a small blender or with an immersion (stick) blender. Taste and season to your liking.

• 1/4 cup tahini 

• 1/4 cup water (may need more if the dressing is too thick)

• 1/4 cup pomegranate molasses

• 2 teaspoons balsamic vinegar

• 1/2 teaspoon ground cumin

• 1/2 teaspoon black pepper (or less, to taste)

• 1/2 teaspoon salt (or more/less to taste)

• Optional: ground cayenne or red pepper flakes for spiciness

Timing: About 5 minutes

Gluten-free