I love this dressing as a dip for strawberries and sweet potato but it tastes pretty sweet on salad and lunch bowls, too.
+ ¼ cup raw tahini
+ 1 teaspoon olive oil
+ 2-3 teaspoons of room temperature water
+ juice of ½ fresh squeezed lemon
+ pink Himalayan salt and black pepper to taste
With a spoon mix all ingredients until blended, tweak proportions to your liking.
Lasts about 3 days: seal tight and keep refrigerated.