Creamy and nutty, this classic Middle Eastern sauce is great with lamb and chicken kebabs.
1/2 cup tahini
1 1/4 tablespoons fresh lemon juice
1 garlic clove, minced
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped mint
In a food processor, combine the tahini with the lemon juice and garlic. Add 3/4 cup of water and puree until smooth. Transfer the sauce to a bowl and whisk in up to 1/2 cup more of water, until the sauce is pourable. Stir in the chopped parsley and mint, season with salt and serve.
The tahini sauce can be refrigerated for up to 2 days.