The same story as with hummus. No mezze is complete without tahini. While most restaurants buy it ready made, some still make it fresh every day – that is just a whole other thing.
100 g light tahini paste
2 tbsp lemon juice
1/2 garlic clove, crushed through garlic press
120‒160 ml cold water
2 tbsp extra virgin olive oil
sea salt to taste
Put tahini in a bowl, add garlic, and mix. Pour in a little water, lemon juice and mix. Continue until you have the desired consistency. If you will serve it with bread, make it thicker. If you serve it on salad, make it looser. Add salt and oil. Mix. Serve in a bowl.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s