Tahini Russian Dressing

 

^3/4 C. premium tahini paste

1 garlic clove, minced with coarse sea salt

½ C. ice-cold water

6 T. ketchup

2 T. apple cider vinegar

2 tsp. dried dill weed

1 1/2 tsp. fine sea salt

1/2 tsp. freshly ground black pepper

 

Whisk the tahini, garlic, water, ketchup, vinegar, dill weed, salt, and pepper in a medium bowl until smooth and creamy. It should be the consistency of a creamy salad dressing, like ranch. Store in a closed container in the refrig­erator for up to 1 week.