Can be prepared in 45 or less.

　　

Ingredients

Makes about 1 cup

　　1/2 teaspoon whole cuminseed

　　1/2 teaspoon whole coriander seeds

　　1/4 cup tahini (sesame seed paste)

　　1/4 cup hot water

　　2 teaspoons white-wine vinegar, or to taste

　　1/2 cup sour cream

　　

Step 1

In a dry small heavy skillet toast cuminseed and coriander seeds over moderate heat, shaking skillet, until spices are fragrant, about 2 minutes. Cool spices completely and in a mortar with pestle or in an electric spice or coffee grinder grind fine.

　　

Step 2

In a bowl whisk together tahini and water until smooth and whisk in spices, vinegar, sour cream, and salt and pepper to taste. Dressing may be thinned with additional water if necessary.