Can be made 4 days ahead. Cover and chill. Goes great with Modern Greek crunch salad.
- 1/2 cup tahini
- 6 tablespoons fresh lemon juice
- 4 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper to taste
Whisk together tahini, lemon juice, olive oil, turmeric, cayenne, and 1/4 cup water until smooth. Add salt and pepper to taste.