Tashini Sauce (Wendy)

Ingredients

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

Directions

Whisk together...the sauce should be a bit runnier than honey;  add 1 to 2 tbsp water if needed.

Comments

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. 

Enjoy!