Lemon Garlic Tahini Sauce

 Servings: about 1/2 cup

 Time: 10 min
 Difficulty: easy
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 2½ tablespoons lemon juice plus the zest of 1 lemon

 1/2 cup tahini
 4 tablespoons cilantro, roughly chopped, plus extra (or parsley) to garnish
 pinch salt
 2 cloves garlic, crushed
 about 1/3 cup of water, maybe a little more
 a few extra herbs for garnish

Using a food processor, mix all ingredients together except for the water. While the food
processor is running, add water and process until mixture is the consistency of honey. Stop to
scrape down as needed. Garnish with a few more herbs. Store in a tightly covered jar, upside
down. Mixture will separate. Stir back together if needed.

Notes:

The original recipe called for fresh dill, several tablespoons. Many similar recipes call for
parsley or cilantro. Add if you wish.

I found about a tablespoon of Zough spiced this up just a bit. A bit of Za’atar would be
excellent in this

Don’t discount what the pinch of salt does for this recipe! It really brightens it up,

Slightly adapted from Chef Yotam Ottolenghi