- 1/2 cup plus 2 tablespoons tahini
- juice of 1-1/2 lemons, or to taste
- 7 tablespoons water
- 2 garlic cloves, peeled and crushed
- 1/4 bunch parsley (2 oz on the stalk), washed, dried, most of the stalk cut off, finely chopped
- salt to taste
- Put the tahini in a mixing bowl and gradually stir in the lemon juice and water alternately, always turning the spoon in the same direction. The sesame paste will first thicken into a puree-like consistency before it starts to dilute-taste the dip before you finish pouring in the lemon juice so that you can adjust the tartness of the dip according to your preference. If you use less lemon juice, make up for the loss of liquid by adding more water, or vice versa. Keep stirring until the sauce has the consistency of creamy yogurt. If the tahini is too thick to start with-this usually happens by the time you reach the bottom of the jar-or has not diluted properly, stir with a whisk at the end to incorporate the lumpy bits.
- Stir in the crushed garlic and chopped parsley, add salt to taste and mix well together. Taste, adjust seasoning if necessary, and serve with either pita bread or a selection of crudites. You can substitute fresh coriander for parsley whenever you feel that the taste would be more appropriate.
- Drizzle olive oil on top of the tahini and sprinkle with a little hot red pepper.