2 garlic cloves
3 tablespoons tahini paste
juice 1 lemon
5 tablespoons water
sea salt and black pepper
Use as a dip for vegetables.
Random House, 2001
Crush the garlic cloves to a paste with a good pinch of salt in a mortar and pestle.
Transfer to a small mixing bowl.
Whisk in the tahini and then thin with the lemon juice.
Add water until you have a consistency of double cream.
Check the seasoning.