I got the idea for this recipe from my Lebanese mother-in-law, Leila Matar, who often makes a tahini dressing for green salads. It also turns up in her kafta (meatloaf), on falafel, and, with some parsley and extra lemon, over fried or grilled fish.
Active time: 5 min Start to finish: 5 min
Recipe information
Yield
Makes about 1 cup
Ingredients
1
/3 cup well-stirred tahini (Middle Eastern sesame paste)
1
/3 cup water
1
/4 cup plus 1 tablespoon fresh lemon juice
2
garlic cloves, chopped
3
/4 teaspoon salt
1
/4 teaspoon sugar (optional)
Need to make a substitution?
Preparation
Blend all ingredients in a blender until smooth.