Consider this your secret weapon for makeshift fall meals. Drizzle on charred butternut or steamed kale. Toss with cabbage slaw or shaved beets. Serve as a crudités platter dip or use as a salad dressing. Repurpose as a body lotion or—okay, just kidding. —Emma Laperruque
Combine all ingredients in a small bowl and whisk with a fork until smooth. Taste and adjust accordingly (more tahini for thickness, soy for salt, maple for sweetness, dijon for spice, water for thinness).
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram at @emmalaperruque.