Lemon-Tahini Salad Dressing

We had a wonderful zesty lemon-tahini dip with a veggie wrap served in a local eatery.

This is my facsimile:

Blend together:

1/2 cup fresh lemon juice

1/3 cup apple cider vinegar (raw)

5 Medjool dates, pitted

1/2 teaspoon ginger powder

2 tablespoons Miso (or 1/2 tsp. salt)

1/3 cup raw tahini

1/2 to 1 cup cold filtered water (to the thickness you like)

Use as a dip for wraps, chips, or crudites, or a salad dressing as above.

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