This creamy, garlicky tahini sauce is very simple to make and is much more than the sum of its parts: it pairs wonderfully with roast lamb leg; it’s a sauce for vegetables; by itself, it’s a dipping sauce; you can even use it as a spread in cold lamb sandwiches.
Combine the tahini paste, lemon juice, olive oil, garlic and a pinch of salt in a bowl.
Whisk in the water a tablespoon at a time until you have a smooth sauce, where the consistency is slightly runnier than honey.
Store covered in the refrigerator for up to 5 days.
150 grams Chantel Organics whole tahini paste
2 tablespoons lemon juice
2 tablespoons Iliada extra virgin olive oil
1 small garlic clove, crushed
¼ teaspoon salt