Lemon Tahini Sauce

 

This is the mother sauce of Israeli cuisine and an inspiration for thou­sands of condiments in Israel. If you have only one tahini sauce on hand, this is it.

 

3 garlic cloves, minced with coarse sea salt

1/4 C. freshly squeezed lemon juice

1 C. premium tahini paste (Cedar’s, Seed + Mill, or Soom)

1 tsp. ground cumin

³/4 C. ice-cold water

 

Combine the garlic and lemon juice in a medium bowl. Let it sit for 1 to

2 minutes. Whisk the tahini and cumin into the garlic mixture until just combined. Don’t worry if it gets thick and grainy. Whisk in the water, % C. at a time, until the sauce is smooth and creamy. It should be the consistency of a creamy salad dressing, like ranch. Store in a closed container in the refrig­erator for up to 3 days.