Tag Archive for habibis

Dreamy, Creamy Tahini Salad Dressing #Vegan

I love tahini. It’s incredibly versatile–as an ingredient in hummus and other dips, in falafels, and in salad dressings.

vegan tahini dressing

You see, if you’re vegan, and you want to make a creamy salad dressing, there aren’t a ton of options. You could do a green goddess dressing, and include avocado for creaminess, but that means your dressing will be green. You can sub out regular mayo for vegan mayo, but if you’re sticking to a whole foods diet, you may not want to take that option.

Tahini, which is basically peanut butter, only made with sesame seeds, adds a delightful creaminess to your salad dressing, and no animal products (like eggs) are needed.

I’ve been having fun experimenting with Tahini a ton over the last few weeks, and here is an easy, creamy salad dressing recipe for you, that is also vegan. I’d toss the dressing with a couple of handfuls of washed, chopped kale, place on a plate, and then top with sliced apples, dried cranberries, and some nuts, like roasted chickpeas (very in keeping with the Middle Eastern theme) or almonds. Mmmm…

vegan tahini dressing

Dreamy, Creamy Tahini Salad Dressing (Vegan)


  • 3-4 tbsp tahini
  • 2 tbsp rice wine vinegar
  • 2 tbsp olive oil
  • 1 tsp sesame oil (optional)
  • 2 tbsp maple syrup
  • one clove garlic, minced
  • salt & pepper to taste


Place all the ingredients in a mason jar and shake well.


Habibi’s Dips Giveaway!

Okay, so we’re well into the new year. How are your healthy new year’s resolutions coming along?

This coming weekend will no doubt be a great reason for us all to eat our body weight in chocolate, and not feel guilty for it, but let’s talk healthy options, anyways, for both before and after.

habibis hummus vegetables

It’s worthy to note that dark chocolate really is good for you–so you shouldn’t feel guilty eating that anyway. It really is the world’s most perfect food. But the world’s second most perfect food, for me, is hummus.

It’s kind of amazing. It’s made from chickpeas, which are a wonderful, inexpensive and vegetarian source of protein. And it’s really a blank slate. Hummus is creamy, and you can use it in a ton of ways. You can also add all kinds of spices and flavourings to it, and it will take those flavours on, changing its profile from spicy to sweet to daring.

The nice folks at Habibi’s (which is a local manufacturer of Hummus), sent me a ton of their stuff, and I’ve been scarfing it down every which way. They have a wide variety of flavour options, and they also sell baba ganoush (a wonderful, smoky-tasting roasted eggplant dip/spread) and tzatziki (a cooling yogurt-based dip with lemon and dill), as well as tahini (a sesame seed paste).

habibis hummus

I’ve been making wraps with my hummus: you just schmear a bunch of it on a tortilla, add whatever vegetables turn you on (shredded carrots, lettuce, cucumber, sprouts, I also like to throw in some olives), wrap it up, and off you go. I have also been taking some time on the weekend to prep vegetables, and then I put them in containers that have a side separate container for the hummus. You could also do this in a mason jar: you just put the hummus in the bottom of the jar, and then load it up with veggies, standing vertically. These make great grab-and-go snacks.

I’m giving away a gift basket of Habibi’s Dips, worth $30. You’ll get to sample all of their different flavours.

Photo 2015-01-28, 1 38 32 PM

To enter, comment below and answer one of the two following questions: 

  • What’s your favourite way to enjoy hummus? 
  • What flavour of Habibi’s are you most excited to try? 

You can get an extra contest entry by tweeting: 

You must reside in the Lower Mainland. I’ll draw one person at random at the end of day on Monday, February 16.

Good luck!! May the odds be ever in your favour.