Instructions: 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.

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.

Makes about 1 cup.

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