CLASSIC TAHINI SAUCE

Drizzle this creamy, tangy sauce over hummus or roasted vegetables. Sauce will keep several days in the refrigerator, but garlic should be added fresh to order. Excerpted from “Shuk” by Einat Admony and Janna Gur (Artisan Books, $35). 1 cup best-quality raw tahini

1/4 cup fresh lemon juice, plus more to taste Ice water

1/2 teaspoon kosher salt, plus more as needed 1 small garlic clove, grated or minced

Pour the raw tahini into a medium bowl and add the lemon juice. Mix with a fork or a whisk until the color turns a shade lighter. The texture may become weird and lumpy; don’t worry, this is part of the process.

Gradually whisk in about 1/2 cup ice water. The sauce should turn smooth, velvety, and almost white. The

1/2 cup water will make a thick dip; whisk in another 1/4 cup or so to make a thinner sauce, if you’d like. Keep tinkering with water, lemon juice and tahini until you get a consistency and flavor you like.

Whisk in the salt and garlic; taste and adjust your seasonings.

Tip: If you’re making a large batch, use a food processor or blender to get a lovely, fluffy tahini spread. In this case, instead of ice water, use a couple of ice cubes to keep the temperature down while the motor is running, which will improve the color and the texture.

Makes about 1 cup.

Per tablespoon: 100 calories (percent of calories from fat, 72), 3 grams protein, 4 grams carbohydrates, 1 gram fiber, 8 grams fat (1 gram saturated), no cholesterol, 76 milligrams sodium.