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I don’t have a good answer for “creamy” types, I would actually like to know that, but I make some that keep for about a week or two out of olive oil, namu shoyu, lemon juice and tahini. It tastes pretty good and keeps really well. It congeals quite a bit when cold so you have to set the jar in some warm water or leave it sitting out for a while before making your salad.
Add to Caleb’s recipe a little cumin and garlic (and cayenne if you like things hot!) and you have a great tahini dressing or dip.