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Garlicky whipped tahini
Makes 350g Sauces and accompaniments
Ingredients
- 135g hulled tahini juice
- 1 lemon, plus extra if needed
- 2 garlic cloves, finely crushed
Method
Put all the ingredients in a blender with 170ml water and blend into a smooth paste. Add a little more water and lemon juice if needed until you have a silky consistency. Alternatively, combine the ingredients in a bowl with a whisk or fork, whisking in the water slowly until smooth and combined. If the tahini looks as if it has split or clumps together, just add more water and whisk again.
Transfer to an airtight container or jar and store in the fridge for up to 1 week. The sauce will thicken in the fridge – to thin it, add lemon juice and water and season again. Use to spoon over fish or vegetables or as a dip.
This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.
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