Thanks to tahini, we officially can't go a week without roasted veggies. This week, its Brussels sprouts, red onion, leek and whole garlic with this lemony tahini sauce!
1/2 c Seed + Mill Organic Tahini
2/3 c water
3 tbsp fresh lemon juice
3/4 tsp sea salt (or to taste)
1. Whisk all ingredients together.
2. Start with 2/3 c of water and add more until you reach the desired consistency.
Dressing will keep 5 days in the refrigerator. Enjoy!