Step 1

Mince/crush the garlic.

Step 2

In a small bowl, combine the tahini, seasonings, garlic, and lemon juice. Using either a whisk or fork, mix everything until well combined.

Step 3

Add ice-cold water, one tablespoon at a time, whisking well in between, until the sauce is a creamy consistency (perfect to drizzle over falafel) or to your desired consistency.Note that, similar to chocolate seizing, adding a small amount of water to tahini can first cause it to thicken up/clump. However, it will eventually smooth out if you continue to add more. I recommend using a fork up until it starts to thin, then you can swap to a whisk.

Step 4

Allow it to rest for 20-30 minutes to meld and marinate. Then taste and adjust any of the seasonings to taste. Enjoy!

Step 5

Store: store any leftovers in an airtight jar in the refrigerator for up to a week (more when omitting the fresh garlic).Freeze: I haven't actually tried freezing the tahini sauce, though it should be okay. Leave headspace in the container and freeze for up to 2 months. Upon thawing, you may find you need to boost the flavor with additional lemon/garlic.Note that the lemon tahini sauce may thicken when chilled, so whisk in more water if needed.