1/2 cup tahini, stirred well
1 teaspoon fresh minced garlic
1/2 teaspoon salt
1/4 cup lemon juice
This recipe is made to taste. Measurements are only approximations.
Stir the garlic and salt into the tahini. Begin adding the lemon juice, a little at a time. The tahini with get thicker at first instead of thinner (if anyone can explain to me why, I'd love to know). Taste, and adjust flavour balance to suit yourself. Then add water, a little at a time, until the dip is the consistency of pancake batter or stirred yogurt. It should pour, but when you drop it from a spoon, it should still hold shape a little. I like it to be the same texture after mixing that it is when I first take it from the jar.
For best results, use a tahini from a Middle Eastern Source - Lebanese Tahini is very good.
Serve with toasted pita wedges, or over roast vegetables, or over Bulgur Pilaf or other grain dish. Also, a great dip for fresh veggies.