2 garlic cloves, finely chopped
¼ teaspoon salt
5 tablespoons tahini
3 tablespoons freshly squeezed lemon juice
- Pound the garlic with the salt in a mortar and gradually blend in the tahini. Gradually add about 1 '/2 cups water, a little at a time, working it into the sauce until the desired consistency is reached.
- Add as much lemon juice as you like and a pinch of white pepper. Alternatively, process the garlic, salt, tahini, half the water, the lemon juice, and pepper in a food processor until smooth, then add more water as required.
- Taste and add more salt if you like. Use as a dip, a dressing on salads, or as a sauce for broiled (grilled) and cooked vegetables.
- Covered with oil, tahini sauce keeps in an airtight container in the refrigerator for up to a month.