Stir tahini thoroughly before measuring, as the oil naturally separates; using the creamy top layer prevents overly thick dressing.

Add water slowly while whisking to achieve silky consistency; add too quickly and you'll overshoot the creamy texture and create a thin sauce.

Use fresh-squeezed lemon juice and taste as you go; the acidity should brighten the nutty tahini without overwhelming it, typically requiring more lemon than you'd expect.

Drizzle toasted sesame oil at the very end and fold gently; adding it early can make the dressing taste harsh, while finishing with it enhances the nutty complexity.

Let all ingredients sit at room temperature before whisking together; cold tahini becomes lumpy and thick, while warm ingredients emulsify into a velvety, pourable dressing.