Creamy Lemon-Tahini Dressing

• 3/4 cup flaxseed oil
• 1/2 cup chickpea miso
• 1/2 cup fresh lemon juice (3 lemons)
• 2 medium cloves garlic, peeled
• 1 Tbs. minced fresh ginger
• 3/4 cup tahini (see glossary, p. 87)
• 1 Tbs. maple syrup
• 1 Tbs. dulse flakes (optional)

1. In blender or food processor, combine oil, miso, lemon juice, garlic and ginger.
2. Blend until well combined.
3. Add tahini, maple syrup and 1 cup water.
4. With machine running, gradually add another 1 cup water and blend until mixture is smooth and creamy, scraping down sides of container as necessary with a rubber spatula to ensure no large clumps of tahini or miso are left unblended.
5. Be patient and resist the temptation to add more liquid; otherwise the final product will be too runny.
6. Stir in dulse flakes if desired.
7. Store in an airtight container in the refrigerator up to 4 days.
8. Before using, bring to room temperature, then whisk to regain its smooth texture.

flaxseed oil, chickpea miso, lemon juice, garlic, fresh ginger, tahini, maple syrup

Taken from www.vegetariantimes.com/recipe/creamy-lemon-tahini-dressing/ (may not work)