Tahini & lemon sauce
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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

  • Prep:10 mins
    plus chilling, no cook
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 84
  • fat 8g
  • saturates 1g
  • carbs 1g
  • sugars 0g
  • fibre 1g
  • protein 2g
  • 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

  1. 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.

  2. 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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