I love this dressing. It’s herby, fresh and tangy. It can’t be easier to make and it works as a dip for crudités too!
1 container Kite Hill plain yogurt (or other plain vegan yogurt) *
1/2 cup filtered water
1/4 cup tahini (homemade is best!)
1 tablespoon chickpea miso
1 clove of garlic
2 tablespoons chives
2 tablespoons parsley
2 tablespoons dill
1 teaspoon mustard
Salt, a pinch
*If you can’t find yogurt or are not into it, increase the tahini by 1/4 up and add a tablespoon of apple cider vinegar. You also may need to increase the water depending on how loose your tahini is.
Place the yogurt, water, tahini, miso, garlic and mustard in the Vitamix or blender. Let it rip until blended, a few seconds. Pour into a jar that has a lid.
Finely chop the chives, parsley and dill add to the base. Screw the top of the jar on and give it a shake. Store in the jar and use at will. Enjoy!
