Tahini Sauce

For a good tahini sauce, you need to start with a good tahini paste. I like Lebanese tahini, as it’s rich and natural — the brand I use in the restaurant is Al Nakhil. Every tahini paste is different so the volume of water needed varies. Add the water slowly to judge when the texture is how you like it. Makes 500ml

INGREDIENTS:

250ml tahini paste

200–250ml ice-cold water

50ml freshly squeezed lemon juice

METHOD:

● Spoon the tahini paste into a bowl, add the water gradually and beat constantly with a whisk. At first the tahini will become denser (don’t panic!) and then it will start to loosen up. Stop when you hit the texture you like.

● Add the lemon juice and salt to taste. You can keep the sauce refrigerated, tightly covered with clingfilm, for up to 2 days (it goes a bit thicker in the fridge).