|Prep time: 10 minutes|
Cucumber Tahini Dressing is one of those have-to recipes when you are serving falafels. Somehow the two just seem to fit together perfectly into an amazing pita sandwich! But the good news is that if you have more dressing than falafels, this dressing is amazing on just about everything else! Don't keep it around too long--the cucumber spoils quicker than a regular dressing. But I usually eat it so quickly, I've never had it around for more than 4 days to find out how long it takes to spoil! Mmmm delicious! This recipe makes 3-4 cups, so feel free to cut the recipe in half if you want a smaller batch. Enjoy!
BLEND all ingredients together until smooth--except the finely chopped half cucumber and chopped fresh onion (if you are using them).
TASTE it to see if you need more lemon or sugar.
ADD finely chopped cucumber and finely chopped onion (if using) and stir.
POUR into bowl and refrigerate until ready to serve. (Can serve immediately, but I like to let it chill for a least an hour first to let the cucumber marinate.
ADD more water if it's too thick.
I only use the chopped cucumber if I have time to chop it--it tastes great either way! However, I've never done the fresh onion--I have a hard time eating spicy food! But many recipes call for the fresh onion, so I'm putting this in the recipe just for the onion lovers out there! :)
Also, I have made this recipe with sunflower seeds instead of cashews. It's great if you're trying to go tree-nut free! It tastes good--though it's not quiet as creamy as it is with cashews, and it has a slightly stronger flavor. I still do it occasionally!