Reprinted from “Nothing Fancy.” Copyright © 2019 by Alison Roman. Photograph copyright © 2019 by Michael Graydon and Nikole Herriott. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
8 ounces cream cheese or ricotta, preferably room temperature
¾ cup sour cream or labne
¼ cup tahini
2 tablespoons water
Kosher salt and freshly ground pepper
¼ cup olive oil
2 tablespoons white sesame seeds
1 teaspoon ground turmeric
Flaky sea salt
1. Combine the cream cheese, sour cream, tahini, and water in the bowl of a food processor. Pulse until well blended and creamy (alternatively, use a fork or spoon; there might just be a few lumps, which is actually fine). Season with salt and pepper.
2. Heat the olive oil and sesame seeds in a small skillet or pot over medium heat. Cook, swirling occasionally, until the sesame seeds are toasted and fragrant, 2 to 3 minutes. Add the turmeric and remove from heat.
3. Transfer the cream cheese mixture to a cute serving bowl and top with the sesame-turmeric oil. Finish with flaky salt and more pepper before serving. Makes about 2 cups.