2/3 cup light tahini paste (I recommend Soom)
3 tbsp freshly squeezed lemon juice
1/3 cup water
1 medium clove garlic crushed
1/4 tsp salt
Whisk together...the sauce should be a bit runnier than honey; add 1 to 2 tbsp water if needed.
Some of you may remember a dish that I made at the island, lamb sausage with pine nuts and a tahini sauce. The recipe came from the Jerusalem cookbook: Kofta b'siniyah. The tahini sauce was amazing...I used tahini from Soom (soomfoods.org), a new company based in Philadelphia and Israel. Some of you will be receiving a jar around the new year.