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2 cloves gar­lic, chopped 1 tea­spoons whole car­away seeds

1 heaped tea­spoon whole co­rian­der 2 ta­ble­spoons sumac 1 tea­spoon salt ¼ tea­spoon freshly ground pep­per Juice of two lemons 150 ml ex­tra vir­gin olive oil Dry fry the car­away and co­rian­der un­til fra­grant; then blend with the rest of the in­gre­di­ents un­til smooth and emul­si­fied.

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