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4 to 6
/ Makes about ⅔ cupEasy
5 min
By Matt Frazier and Stepfanie Romine
Published 2021
This is one of the few dressings in the book that calls for the traditional amount of oil in a vinaigrette. However, plain hummus and a touch of tahini yield a creamy alternative, so that’s the oil-free option here.
Combine the lemon juice, thyme, garlic, sesame oil, sugar, salt, and pepper in a jar with a tight-fitting lid. (OF: Add the tahini as well.) Whisk in the oil in a slow, steady stream and adjust the seasoning. Refrigerate for up to 5 days. (Remove the garlic clove before serving.)