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Lunch recipe · from the recipe book

Roasted-Style Garlic Lemon Tahini Yogurt Drizzle

A tangy, thick Greek yogurt dressing with sharp fresh garlic, bright lemon zest, nutty tahini and a whisper of cumin that clings to crunchy cabbage slaws.

Roasted-Style Garlic Lemon Tahini Yogurt Drizzle

Ingredients

  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1 tbsp15 gTahinistirred well
  • ½ lemon, juiced25 gLemon juice
  • 1 tsp2 gLemon zest
  • 3 cloves9 gGarlicfinely grated
  • 2¼ tsp10 gOlive oil
  • ¾ tsp5 gHoney
  • ½ tsp1 gGround cumin
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 1½ tbsp20 gWatercold
  • 2⅛ tsp chopped4 gFresh mintfinely chopped

Steps

  1. Prepare first: grate the garlic, zest the lemon, and finely chop the mint.
  2. In a small bowl, stir the grated garlic with the lemon juice and salt and let it sit 10 minutes to mellow the garlic's raw bite.
  3. In a medium bowl, whisk the tahini with the Greek yogurt until smooth.
  4. Whisk in the garlic-lemon mixture, then the lemon zest, olive oil, honey, cumin and black pepper.
  5. Whisk in the cold water a little at a time until the dressing pours in a thick ribbon.
  6. Stir in the mint, then chill 5 minutes and toss with a crunchy slaw just before serving. Keeps covered in the fridge up to 4 days.

Contains: Milk, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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