Tahini sauce (Tahina)

1. Stir the tahini well in its jar, as the oil separates on top.

2. Put the tahini in a bowl and add the lemon juice and crushed garlic.

3. Stir: the mixture will first thicken and look a little lumpy, which is normal.

4. Stirring constantly, gradually add the ice-cold water until the sauce is pale, smooth and the thickness of sour cream.

5. Season to taste with salt and lemon juice.

6. Serve with falafel, sabich, roasted cauliflower, grilled fish or meat.

Tip: Tahina is the basic sauce of Middle Eastern cooking and is ready in minutes. Ice water makes it pale and creamy; use less water for a thicker dip, more for a dressing. It keeps for 4-5 days in the fridge but thickens, so thin it again with a little water.