Tahini & lemon sauce
By Tonia Buxton
This thick and creamy Greek sauce is almost like a dip – serve with slow-cooked meats, roasted vegetables, or chunks of bread for dipping
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Prep:10 mins
plus chilling, no cook - Serves 6
- Easy
Nutrition per serving
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kcal 84
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fat 8g
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saturates 1g
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carbs 1g
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sugars 0g
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fibre 1g
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protein 2g
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salt 0g
Ingredients
- 4 plump garlic cloves
- 3 tbsp tahini paste
- juice 2 lemons, plus extra to taste
- pinch of 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.
