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.