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2 tablespoons sesame seeds
1/4 cup olive oil
1 tablespoon each lemon juice and honey
1 teaspoon curry powder
1 cup soy sour cream
Salt and cayenne pepper
Spread sesame seeds in a frying pan and cook over medium heat, shaking pan occasionally, until seeds turn golden and begin to pop (2 to 3 minutes); let cool.
In a container, stir together oil, lemon juice, honey, toasted sesame seeds, curry, soy sour cream, and salt and cayenne to taste.
Cover and refrigerate for at least 1 hour or as long as 5 days.