This versatile sauce can be used for dipping and drizzling over roasted meats and vegetables. I love this sauce in particular over roasted broccoli and rice, dotted with a few bright pearls of pomegranate seeds.
Enough to drizzle over 2-3 main courses
25ml lemon juice (juice of 1 small lemon)
1 medium clove garlic, grated
1 tbsp extra virgin olive oil
1/2 tsp sumac (optional)
Whisk the tahini, lemon juice, garlic and olive oil in a small bowl. Add cold water until it reaches sauce consistency.
Taste for seasoning and add salt if required. Stir in the sumac, if using, to add a zingy bite to the sauce.