Tahini & lemon sauce
This thick and creamy Greek sauce is almost like a dip - serve with slow-cooked meats, roasted vegetables, or chunks of bread for dipping
- plus chilling, no cook
- Serves 6
- Easy
Ingredients
- 4 plump garlic cloves
- 3 tbsp tahini paste
- juice 2 lemons, plus extra to taste
- pinch of paprika, to garnish
- 1 tbsp olive oil (optional)
Method
-
Crush the garlic with a good pinch of sea salt using a pestle and mortar or garlic press. Mix in the tahini paste with a balloon whisk.
-
Keep whisking as you slowly mix in the lemon juice – the tahini will lighten in colour and thicken. Taste it, and if you are happy, loosen slightly with a few tsp of water. If you prefer it more tangy, beat in more lemon juice. Cover and chill for 30 mins-1 hr. When ready to serve, sprinkle with paprika and drizzle with oil, if you like.
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