This tahini-based sauce serves as the foundation for mezes like hummus and baba ghanouj throughout much of the Mediterranean, but it's also a wonderful sauce in its own right, showing its versatility by adding a nutty, lemony hit to the kùfte or to vegetables or fish.
Cooks' note:
Sauce keeps, chilled, 1 week.
Recipe information
Total Time
5 min
Yield
Makes about 1 cup
Ingredients
1/2 cup well-stirred tahini
1/2 cup warm water
2 tab;espoons fresh lemon juice
1 small garlic clove
Preparation
Purée all ingredients with 1/2 teaspoon salt in a blender until smooth.
