Tahini & lemon sauce

This thick and creamy Greek sauce is almost like a dip - serve with slow-cooked meats, roasted vegetables, or chunks of bread for dipping. - by Chantal Walsh

Tahini & lemon sauce

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This thick and creamy Greek sauce is almost like a dip - serve with slow-cooked meats, roasted vegetables, or chunks of bread for dipping.

Ingredients

4 plump garlic cloves

3 tbsp tahini paste

juice 2 lemons, plus extra to taste

1 pinch paprika, to garnish

1 tbsp olive oil (optional)

Method

Crush the garlic with a good pinch of sea salt using a pestle and mortar or garlic press. Mix in the tahini paste with a balloon whisk.
Keep whisking as you slowly mix in the lemon juice – the tahini will lighten in colour and thicken. Taste it, and if you are happy, loosen slightly with a few tsp of water. If you prefer it more tangy, beat in more lemon juice. Cover and chill for 30 mins-1 hr. When ready to serve, sprinkle with paprika and drizzle with oil, if you like.

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