Sauces / All Seasons / Yotam Ottolenghi & Sami Tamimi / Serves: 8
150 gm light tahini paste
2 tablespoons lemon juice
1 medium garlic clove, crushed
1/4 teaspoon salt
Ebury Press: 2012
Stir the tahini paste in its tub, scraping the bottom with a spoon, because the fat and solids tend to separate.
Crush the garlic in a mortar and pestle with the salt.
Loosen with the lemon juice.
Put the paste in a medium mixing bowl and add the crushed garlic, lemon juice, salt and water.
Stir until you get a thick sauce, the consistency of clear honey or just a bit runnier.
Add a couple of extra drops of water if you need.
Store in a jar in the fridge for up to a week.
Stire to loosen before using, adding a little liquid if needed.