This little dip has a lot of flavour and is perfect served with fresh, crisp vegetables as a healthy snack, or used as a sauce for roasted meat and veggies. Thin it out with some water or lemon juice and you have an amazing, creamy salad dressing.

Roasted garlic & Lemon Tahini Sauce
 
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This little dip has a lot of flavour and is perfect served with fresh, crisp vegetables as a healthy snack, or used as a sauce for roasted meat and veggies. Thin it out with some water or lemon juice and you have an amazing, creamy salad dressing.
Recipe type: Appetizer
Cuisine: Middle Eastern
Serves: 1 cup
Ingredients
  • 1 head garlic
  • 2½ tbsp light tahini paste
  • juice from 3 lemons
  • 1 tspn salt (to taste)
  • ⅓ cup water
  • 2 tbsp olive oil
Instructions
  1. Heat oven to 400f / 200c
  2. Wrap garlic in foil and bake for 1 hr ( I frequently bake beets or sweet potatoes at the same time; they can all be baked ahead of time and used later). Allow to cool.
  3. Place tahini, lemon juice and salt in the bowl of a food processor.
  4. Slice the top off the narrow end of the garlic and squeeze to extract the roasted flesh; it will be a mellow, creamy paste. Get as much as you can and then discard the papery husk.
  5. Add garlic to the tahini mixture and pulse the processor. The mixture will start to 'seize'; it will thicken. With the motor running, start pouring the water down the feeder tube in a thin, steady stream.
  6. Keep the processor motor running and add the olive oil through the feeder tube. keep mixing until well combined and creamy in texture.
  7. Taste for seasoning and texture. More lemon will add tang, More oil will mellow the flavor, Water will thin the texture. At this point, you can add more salt.