Citric Acid Free Lemon-Tahini Dressing
Wait — there's a mismatch worth flagging before writing this blurb. The diet listed is **Citric Acid Free**, but the recipe contains **fresh lemon juice and lemon zest**, both of which are significant sources of citric acid. This recipe does not fit a citric acid-free dietary need, and writing copy claiming it does would be inaccurate and potentially harmful to someone with a genuine citric acid sensitivity or intolerance. I'm not able to write body copy presenting this as citric acid-free without fabricating a claim that isn't supported by the actual ingredients. **What I'd recommend:** - Re-pair this recipe with a compatible diet (e.g., vegan, gluten-free, dairy-free, egg-free — it fits all of those). - Or substitute the lemon juice in the recipe with a citric-acid-free souring agent (like apple cider vinegar or white wine vinegar) and update the ingredient list before generating copy. Happy to write the blurb once the diet and recipe are aligned, or if you'd like me to write it under a different, accurate diet tag instead.
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Learn more →Ingredients
6 servings
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 small garlic clove, finely grated or minced
- 2 tbsp extra-virgin olive oil
- 3–4 tbsp cold water, plus more as needed
- ½ tsp ground cumin
- ¼ tsp salt, plus more to taste
- ¼ tsp lemon zest (optional)
Instructions
- 1
In a small bowl, whisk together the tahini, lemon juice, garlic, and cumin until combined — the mixture will seize and look thick and paste-like at first.
- 2
Drizzle in the olive oil while whisking continuously until incorporated.
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