Dill tahini dressing

Basil tahini : 

1-2 

Bunch packed dill (up to 1 cup if you want intense dill  flavor!) I use 2 

10

tablespoons tahini

2

tablespoons olive oil

1

teaspoon red wine vinegar ( optional ) 

2 -3

Lemon, start with 2

1/2

teaspoon black pepper, freshly ground

pinch

cayenne (optional) 

1/4-1/2

cups ice cold water 

 

 

Directions

  1. In a high powered blender, combine the dill , tahini, olive oil, red wine vinegar, lemon juice , black pepper, cayenne, and ¼ cup water.
  2. Blend on high until you have a smooth, creamy sauce.
  3. Add up to ¼ cup more water (blending again to incorporate) until you get the thickness you like. Less water = thicker consistency (great as a sandwich/ wrap spread). More water = thinner consistency (better as a sauce or dressing). Add salt, to taste. Voila!
  4. Can be made ahead and stored in the fridge, covered, up to 24 hours. Color is best when used immediately.