I first ate this at a kebab restaurant and then at a falafel place. It has a distinct flavor. This version is from Jerusalem: A Cookbook.
- 2/3 cup light tahini paste (stir the paste in the tub well before scooping some out as it separates)
- 1/2 cup water
- 2 Tbs fresh lemon juice
- 1 clove garlic, crushed
- 1/4 tsp salt
Crush the garlic and salt on your cutting board with the flat of your knife and mix it into a paste, scraping it and chopping as you go.
Stir the tahini paste, water, lemon juice and garlic and salt together. It should be thick but runny enough to drip from a spoon.
This should keep in the refrigerator for up to a week. If it gets thicker, just add a bit of water to thin it.
Goes great on falafels!0