1/2 cup toasted tahini (Jovya brand is recommended)
1/3 cup fresh squeezed lemon juice
1/4 cup toasted sesame oil
1/4 cup hot water (as hot as you can get it from your tap)
1/4 cup agave syrup or nectar (not raw)
2 tablespoons wheat-free tamari (aged soy sauce)
1 tablespoon garlic paste (or 2.5 teaspoons fresh garlic, pressed - about 2-3 cloves)
1/4 teaspoon cumin powder
1/4 teaspoon kosher salt
In a blender, mix the hot water, lemon juice, garlic, tamari. (NOTE 1)
In a 2 cup (or larger) bowl and mix tahini, cumin and salt.
Whisk until smooth.
Mix in the sesame oil and agave syrup and whisk until smooth.
Add the blended lemon juice, garlic, tamari and hot water.
Serve now or refridgerate until needed.
Yields 1.5 cups dressing, about 3 servings.
The purpose of blending is to ensure the garlic is blended and distributed evenly. The reason for using hot water is that most of these ingredients will have been refrigerated and the hot water will make mixing with tahini easier in a later step.
This is a wonderful dressing for any leafy salad. It is particularly savory with cabbage.