In Egypt and Lebanon, this is served with the initial spread of bread and fresh fish.  It als is used in falafel sandwiches and is mixed with chopped parsley or cilantro.


  • 1 c. tahini paste
  • 1/4 c.  lemon juice
  • 2 small cloves garlic, minced
  • 1/2 to 3/4 c. water, as needed
  • 1 T. French sea salt


Make the sauce by combining the tahini paste, lemon juice, and garlic in a blender. Add the water a little at a time as needed to form a smooth, creamy sauce approximately the thickness of heavy cream. (Note that the sauce might appear to separate for a bit before enough water has been added; just keep adding more water bit by bit and stirring until the sauce comes together.) Season to taste with salt and more lemon juice, if necessary. Transfer to a nonreactive container and refrigerate until ready to serve.

Yield: about 2 cups