Place tahini, water, and fresh lemon juice in a medium bowl. Using a microplane, grate garlic clove on top. Add honey, Kosher salt, and Aleppo pepper (or black pepper). Whisk until the mixture is smooth
Stream in olive oil, whisking constantly, until emulsified. Taste, adjust seasoning, then set aside.
– To make-ahead: Our tahini dressing recipe can be made up to 5 days in advance. – Leftovers and storage: Store leftovers in a jar or sealed container in a fridge, then give it a good whisk before serving to help loosen it up.