Can be prepared in 45 or less.
Recipe information
Yield
Makes about 1 cup
Ingredients
1/2 teaspoon whole cuminseed
1/2 teaspoon whole coriander seeds
1/4 cup tahini (sesame seed paste)
1/4 cup hot water
2 teaspoons white-wine vinegar, or to taste
1/2 cup sour cream
Preparation
Step 1
In a dry small heavy skillet toast cuminseed and coriander seeds over moderate heat, shaking skillet, until spices are fragrant, about 2 minutes. Cool spices completely and in a mortar with pestle or in an electric spice or coffee grinder grind fine.
Step 2
In a bowl whisk together tahini and water until smooth and whisk in spices, vinegar, sour cream, and salt and pepper to taste. Dressing may be thinned with additional water if necessary.
