Ingredients:

  • 1/2 cup (120ml) tahini (sesame seed paste), well-stirred
  • 1/4 cup (60ml) cold water
  • 1/4 cup (60ml) fresh lemon juice (about 2 lemons)
  • 1-2 cloves garlic, minced (about 1 teaspoon)
  • 1/4 teaspoon kosher salt (or to taste)
  • Pinch of ground cumin (optional)
  • Pinch of cayenne pepper (optional)
  • 2 tablespoons (30ml) olive oil

Instructions:

  1. In a blender or food processor, combine tahini, water, lemon juice, minced garlic, salt, cumin (if using), and cayenne pepper (if using).
  2. Blend on high speed until a thick paste forms. This may take a minute or two. Scrape down the sides of the blender as needed.
  3. With the blender running on low, slowly drizzle in the olive oil until the sauce becomes smooth and creamy. Add more water, one tablespoon at a time, if the sauce is too thick.
  4. Taste the sauce and adjust the seasoning as needed. Add more lemon juice for tanginess, salt for flavour, or garlic for extra bite.
  5. Serve immediately or store in an airtight container in the refrigerator for up to 5 days. Add water to restore creamy consistency if needed.