Tahini is a staple sauce in so many Middle Eastern cuisines, and the food of Lebanon is no exception. This recipe, which combines tahini with garlic and lemon, is served with many of my savory dishes and used in salad dressings. I often just eat it plain with fresh-cut vegetables or Crispy Pita Chips.

​

When making this garlic-laced tahini dipping sauce, it’s very important to select the best-quality tahini you can find (see tips below).

 

MAKES 2 1/2 CUPS

​

3 garlic cloves

1 cup tahini (sesame seed paste), thoroughly stirred

1 cup freshly squeezed lemon juice

1 teaspoon sea salt

​

In the bowl of a food processor, finely mince the garlic cloves. Vigorously shake the container of tahini and then allow it to settle. Stir the oil and tahini paste together so they are completely incorporated and blended together.

​

Pour 1 cup of the tahini into the food processor over the garlic, and add 1⁄3 cup of cold water. Blend all the ingredients together, then add the lemon juice and salt. Run the processor for a few minutes, pausing to scrape down the sides and bottom of the bowl. The sauce should be creamy and not too thick. Serve at room temperature or cold.

​

Copyright 2017 by Julie Ann Sageer in Julie Taboulie’s Lebanese Kitchen, St. Martin’s Press/St. Martin’s Griffin. All Rights Reserved.