recipe from Claudia Roden's "Middle Eastern Food"




1-3 cloves garlic
salt
juice of 2-4 lemons
100-150ml tahini paste
1/2 teaspoon ground cummin.(optional)



Crush the garlic with the salt. Mix with a little lemon juice an a large bowl.
Add the tahini paste and mix well.
Then add most of the remaining lemon juice and enough cold water to achieve a smooth cream.
Season with salt and cummin if using. The trick to tahini based sauces and salads is to get the balance between flavours to your taste. Adjust the lemon juice and or garlic to balancewith the tahini. Add more water if too thick. A little olive oil makes a useful addition instead of some of the water.