The Best Whole30 Garlic-Tahini Dressing and Dip

Whole30 Garlic-Tahini Dressing

Over the the past year I have completed the Whole30 three times! Well I may be boasting a little too soon. In a few days I will finish this third one. I like doing Whole30 because there is an end in sight. I can do almost anything for 30 days. Don’t get me wrong, I eat a healthy anti-inflammatory diet most of the time (I like my wine) but the Whole30 is like hitting the reset button. For 30 days I eat only whole foods, consume no sugar or alcohol, avoid grains and carbs, don’t eat dairy, and stay away from legumes. It involves a lot of label reading and sweet cravings, but I get through it, epecially with recipes like this Whole30 Garlic-Tahini Dressing and Dip.

Here is the best tip I can offer you. Do Whole30 with friends! The first time I did it alone and it was hard. I had no support and my husband and kids were little help. I also got bored with the easy Whole30 recipes I was using quickly and found myself in a rut. Whatever I could whip up fast I ate most.

The next two times I did it with 2 girlfriends and it was so much easier. We had each other for support. When my one friend craved her Diet Coke we could talk her off the ledge. When I really wanted a glass of wine we got together and drank sparkling water with lemon. But the best part is that we would text each other what we planned on making and made enough for all of us!

I’m telling you this is the secret to crushing Whole30. To get a food delivery from a friend of an amazing dish was indescribable. It also made it more fun for me to cook knowing my friends would appreciate my food. Instead of sticking with easy Whole30 recipes I branched out. Mind you some of the recipes were hits with my family and I ran out before I could share with my friends (even doubling the recipe), but some I made just for us.

Whole30 Compliant Garlic-Tahini Dressing and Dip

I discovered this tahini salad dressing and must have made it at least 6 times over the course of a month. My friends and I all loved it. In fact, it’s so loaded with flavor I actually craved it. I can now make it without looking at the recipe and double it and share. I love it so much it is the one recipe I plan to make after I have completed Whole30. Yes, this tahini dressing is that good.

What Can You Eat on Whole30?

On Whole30 you eat meat, seafood, and eggs; vegetables and fruit; natural fats; and herbs, spices, and seasonings. You only eat foods with a simple or recognizable list of ingredients, or no ingredients at all because they’re whole and unprocessed (like an apple).

Here is What You Avoid for 30 days.

  • Do not consume added sugar, real or artificial. This includes (but is not limited to) maple syrup, honey, agave nectar, coconut sugar, date syrup, monk fruit extract, stevia, Splenda, Equal, Nutrasweet, and xylitol. If there is added sugar in the ingredient list, it’s out. Not even a breath mint or a stick of gum!
  • Do not consume alcohol, in any form, not even for cooking. (And ideally, no tobacco products of any sort, either.) This was hard for me. I like my wine, but it’s loaded with sugar anyway.
  • Do not eat grains. This includes (but is not limited to) wheat, rye, barley, oats, corn, rice, millet, bulgur, sorghum, sprouted grains, and all gluten-free pseudo-cereals like quinoa, amaranth, and buckwheat. This also includes all the ways we add wheat, corn, and rice into our foods in the form of bran, germ, starch, and so on. Again, read your labels.
  • Do not eat legumes. This includes beans of all kinds (black, red, pinto, navy, white, kidney, lima, fava, etc.), peas, chickpeas, lentils, and peanuts. No peanut butter, either (I eat almond butter instead). This also includes all forms of soy: soy sauce, miso, tofu, tempeh, edamame, and soy lecithin (try coconut aminos instead of soy sauce).
  • Do not eat dairy. This includes cow, goat, or sheep’s milk products like milk, cream, cheese, kefir, yogurt, sour cream, ice cream, or frozen yogurt. Thank God for almond milk.
  • Do not consume carrageenan, MSG, or sulfites. If these ingredients appear in any form on the label, it’s out for the Whole30.
  • Do not consume baked goods, junk foods, or treats with “approved” ingredients.* Recreating or buying sweets, treats, and foods-with-no-brakes (even if the ingredients are technically compliant) is missing the point of the Whole30, and won’t lead to habit change. These are the same foods that got you into health-and-craving trouble in the first place—and a pancake is still a pancake, even if it’s made with coconut flour.
  • Do not step on the scale or take any body measurements for 30 days. The Whole30 is about so much more than weight loss, and to focus only on body composition means you’ll overlook all of the other dramatic, lifelong benefits this plan has to offer. So no weighing yourself, analyzing body fat, or breaking out the tape measure during the 30-day elimination period.

Source: https://whole30.com/whole30-program-rules/

Whole30 Compliant Garlic-Tahini Dressing and Dip Recipe

What can you eat on Whole30 tahini salad dressing

This Garlic-Tahini Dressing and Dip recipe is from the No Crumbs Left Cookbook by Teri Turner but I made some adjustments. For one, if I used the 5 cloves of garlic the recipe called for I would have no friends. Two, it calls for some water but I omit it because I prefer the taste stronger and I like it thicker so I can use it as a dip for raw vegetables.

Whole30 recipe Tahini Dressing and Dip ingredients fountainof30

Ingredients:

1/4 cup organic tahini (sesame paste) I use Trader Joe’s

1/4 cup fresh lemon juice (seriously use fresh)

3 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

2 large garlic cloves

3/4 teaspoons kosher salt

1/3 cup fresh cilantro (leaves no stems)

2 scallions sliced or 1/4 sweet onion (like Vidalia)

Tahini salad dressing in process whisk fountainof30

Directions:

  1. In a medium bowl combine tahini, lemon juice, olive and vinegar. Whisk until it’s combined well.
  2. On a cutting board use the side of a chef’s knife to pop open (or mash) the garlic cloves and add to the tahini mixture. Then add the salt.
  3. Transfer to a food processor (I use a mini prep) and add the cilantro and onion and process until smooth(ish).
  4. Taste and add more salt if you’d like. If it’s too thick or you want it more as a salad dressing add a little spring water until it’s the consistency you like.

It will keep for 5 days in an airtight container in the refrigerator, but honestly it hasn’t lasted that long to find out.

Makes about 1 cup.

This recipe is:

  • Gluten-Free
  • Dairy-Free
  • Paleo
  • Grain-Free
  • Whole30 Compliant

dipping carrot into tahini dip bowl fountainof30

Lauren Dimet Waters Signature

Yield: 1 cup

Whole30 Garlic-Tahini Dressing and Dip

Whole30 Garlic-Tahini Dressing and Dip

This Whole30 compliant Garlic-Tahini Dressing and Dip recipe is from the No Crumbs Left Cookbook by Teri Turner but I made some adjustments. For one, if I used the 5 cloves of garlic the recipe called for I would have no friends. Two, it calls for some water but I omit it because I prefer the taste stronger and I like it thicker so I can use it as a dip for raw vegetables.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1/4 cup organic tahini (sesame paste) I use Trader Joe's
  • 1/4 cup fresh lemon juice (seriously use fresh)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 large garlic cloves
  • 3/4 teaspoons kosher salt
  • 1/3 cup fresh cilantro (leaves no stems)
  • 2 scallions sliced or 1/4 sweet onion (like Vidalia)

Instructions

    1. In a medium bowl combine tahini, lemon juice, olive and vinegar. Whisk until it's combined well.

    2. On a cutting board use the side of a chef's knife to pop open (or mash) the garlic cloves and add to the tahini mixture. Then add the salt.

    3. Transfer to a food processor (I use a mini prep) and add the cilantro and onion and process until smooth(ish).

    4. Taste and add more salt if you'd like. If it's too thick or you want it more as a salad dressing add a little spring water until it's the consistency you like.

Notes

It will keep for 5 days in an airtight container in the refrigerator, but honestly it hasn't lasted that long to find out.

If you like this healthy recipe be sure to check out our others like this Healthy Creamy Roasted Cauliflower Soup and Adrenal Recovery Soup.

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Photos: Fountain Of 30

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whole30 garlic-tahini salad dressing and dip fountainof30

 

 

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