While looking up information on nigella seeds I came across a recipe for roasted broccoli with tahini sauce. I liked the idea since I love anything that uses sesame, but instead of a warm sauce, decided to try it in a cold application as a salad dressing. It worked great in broccoli slaw and on a green salad. It tastes reminiscent of hummus only without the chickpeas. I expect it’ll work well as a low carb hummus replacement with a little less water used to thin it out to dressing consistency. Nigella seeds, which taste a little like bitter onion and are sometimes marketed as onion seeds, are an optional ingredient. A tablespoon of minced or grated shallot can be used as a replacement, if desired.

1/2 cup tahini
1/2 cup water
1/4 cup extra virgin olive oil
Juice of one lemon
2 cloves garlic, minced or pressed
1 tsp nigella seeds (optional)
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp ground cayenne pepper

In a small bowl, blend tahini, lemon juice, and olive oil until smooth. Add garlic, nigella seeds, cumin, salt, and cayenne pepper. Stir until combined. Slowly add water and stir until it reaches the desired consistency, thicker for dip and thinner for dressing. Cover and refrigerate for a couple of hours to allow the flavors to develop. Serve with roasted or raw vegetables or as a salad dressing.