Make the lemon tahini dressing. Place 2 Tbsp tahini, 3 Tbsp water, and ¼ cup fresh lemon juice in a medium bowl. Using a microplane, grate 1 garlic clove on top. Add 1 tsp honey, ½ tsp Kosher salt, and ¼ tsp Aleppo pepper (or black pepper). Whisk until the mixture is smooth. Note: it will harden and seize at first, then loosen up. Stream in ¼ cup of olive oil, whisking constantly, until emulsified. Taste, adjust seasoning, then set aside.