This recipe was a happy accident and is a riff on my standard tahini sauce. It's delicious drizzled over avocado toast, as a dip for roasted carrots, or to dress a heartier massaged kale salad. If you don't add water, it also makes a great sandwich spread and reminds me of the dijonaise I used to eat as a kid.
Tahini Dijon Dressing
3 Tbs. tahini (I like Soom Foods)
2 Tbs. olive oil
1 Tbs. grainy dijon mustard
2 Tbs. lemon juice
pinch sea salt
+ enough water to thin to desired consistency
Whisk all ingredients together until smooth. Add a teaspoon or so of water at a time until desired consistency is reached. (I like it thinner for salads and thicker for dipping.) Taste and adjust seasoning as needed. Store in an airtight container in the refrigerator for up to one week.