A staple of the Jordanian breakfast table, this sauce is made by loosening tahini with lemon juice and water into a smooth consistency. With no added sugar, it can be frozen in portions and thawed for use weeks later.
Put the tahini in a bowl and whisk in the lemon juice a little at a time; it will seize up at first, so keep whisking patiently.
Whisk in the water a little at a time until you get a smooth, pourable consistency.
Stir in the crushed garlic and salt, then transfer to a jar to serve or freeze.
Add the water a little at a time; tahini seizes up at first when water is added, but keeps whisking patiently and it loosens again. Allergens: contains sesame.
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