Lemon Tahini Dressing

Used with permission from Vicki Talmage's From Bin to Banquet

In a good blender or food processor, blend 3/4 cup brown sesame seeds to cornmeal consistency.
With blender on, add
1 cup cold-pressed oil (sunflower, etc.)
Juice of 1 lemon
1/8 to 1/4 cup Kikkomen soy sauce
3-4 stalks celery, chopped
1/4 small red onion
1 green or red pepper
Few dashes black pepper

Blend until smooth.

Store in fridge 4 or 5 days.

This dressing is good for any green salad and can also be used as a dip for fresh vegetables such as broccoli, celery or carrots.