A light, bright creamy-style vinaigrette perfect for pita dipping, sandwich topping, and salad dressing.
- 2 tbsp. tahini (see TIP A below)
- 2 tbsp. white wine vinegar
- 2 tbsp. extra virgin olive oil
- 1.5 tsp. pure honey
- zest and juice of 1/2 lemon
- 1/4 tsp. kosher salt
- 1/4 tsp. ground cumin
- 1/4 tsp. granulated garlic (coarse garlic powder)
- pinch cayenne pepper
- up to 1 tbsp. chopped fresh herbs like Italian parsley, tarragon, chervil, cilantro, or thyme (optional)
- up to 2 tbsp. water (use as needed to thin dressing)
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Whisk together all of the ingredients except the water in a small bowl or mason jar. Gradually add the water (if needed) until desired consistency is achieved (thinner tends to be better for drizzles or salad dressings and thicker tends to be better if using as a dipping sauce). Use immediately or store in the fridge for up to 5 days.
TIP A: Tahini is sometimes referred to as the peanut butter of the Middle East, and like peanut butter, it comes in many different consistencies. Always look for a variety that is made from 100% ground sesame seeds and maybe a bit of salt. For this recipe (and most uses), you want to use a thinner, smoother variety—something that moves around in the jar when you tilt or swirl it. One brand that I prefer is Ziyad® Brand. If you can only find a thick variety, then prepare your dressing in a food processor and add a touch more water.