- 2 garlic cloves
- 1/2 teaspoon fine sea salt, or to taste
- 120 ml (1/2 cup) well-stirred tahini (Middle Eastern sesame paste)
- 80 ml (1/3 cup) fresh lemon juice
- 60 ml (1/4 cup) water
- 60 ml (1/4 cup) olive oil
Mince garlic, then mash to a paste with sea salt. Whisk together garlic paste and remaining ingredients until combined well.
Tahini sauce can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.