Cooks throughout the Middle and Near East serve this creamy, garlicky condiment as a sauce for grilled lamb. It is also wonderful with chicken or swordfish.
More Terrific Condiments
5 garlic cloves, coarsely chopped
1/3 cup tahini
1/3 cup fresh lemon juice
1/3 cup extra-virgin olive oil
1/3 cup water
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon coarsely chopped flat-leaf parsley
How to Make It
In a blender, puree the garlic with the tahini, lemon juice, olive oil, water, salt and pepper until smooth. If the sauce appears thick, add a little more water. Scrape the sauce into a bowl, sprinkle with the parsley and serve.
The sauce can be refrigerated for 1 week. Bring to room temperature and stir before serving.