Tangy Sumac Vinaigrette

🥘 Ingredients

• large lemons 2
• fat garlic clove 3
• fresh mint or dried mint 1-1.5 tsp
• sumac or lemon zest 1 tbsp
• pure pomegranate molasses ¼ cup
• pure maple syrup 1 ½ tsp
• extra virgin olive oil ¼ cup
• good-quality tahini ¼ cup
• kosher salt ¾ tsp
• Freshly

1. 1

   Prepare: large lemons , fat garlic clove , fresh mint or dried mint , sumac or lemon zest , pure pomegranate molasses , pure maple syrup , extra virgin olive oil , good-quality tahini , kosher salt , Freshly cracked black pepper.
2. 2

   Zest 1 lemon (if you’re not using sumac, zest 2 lemons). Juice 2 lemons to get 6 tbsp of juice.
3. 3

   In a food processor (or small-capacity blender), add the lemon zest, lemon juice, roughly chopped garlic, mint if using, sumac (or more lemon zest), pomegranate molasses, maple syrup, olive oil, tahini, salt, several cracks of pepper, and 2 tbsp of water. Blend, scraping down the sides as needed, until the vinaigrette is emulsified.
4. 4

   Taste, adding more maple syrup for sweetness and to balance the acidity if needed, or more salt/pepper to taste.
5. 5

   Label and store in a sealed jar and refrigerate for about 1 week.