Ingredients

• 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

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Instructions

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.
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.