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.

INGREDIENTS:

  • 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

INSTRUCTIONS:

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