This Garlic and Lemon Tahini Sauce recipe makes a great all-purpose dressing, perfect for salads, roasted vegetables or a simple hummus recipe. A technique demonstrated by renowned Isreli chef, Michael Solomonov; we blended whole unpeeled garlic cloves with lemon juice to prevent harsher garlic flavors from forming, leaving the sauce aromatic instead of pungent.
Ingredients:
- 10 unpeeled cloves of garlic
- 80ml fresh lemon juice
- ¼ teaspoon ground cumin
- 150gm tahini paste
- 80ml cold water
- Salt to taste
Directions:
1. Pulse garlic and lemon juice in a blender until a pulpy puree is formed, about 20 short pulses. Transfer puree to a fine mesh strainer and press out as much liquid as you can with the back of a spoon, then discard solids.
2. Whisk together cumin, tahini paste and lemon/garlic juice until combined. The mixture will turn pasty, add water, a tablespoon at a time, whisking in between each addition, until a smooth light sauce is formed.
3. Season to taste with salt and refrigerate for up to 10 days.
