Tahini Sauce
Sauces / All Seasons / Yotam Ottolenghi & Sami Tamimi / Serves: 8

150 gm light tahini paste
120ml water
2 tablespoons lemon juice
1 medium garlic clove, crushed
1/4 teaspoon salt

Notes

Source

Jerusalem
Ebury Press: 2012
p.298

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.
Stir to loosen before using, adding a little liquid if needed.