One of our favorite recipes from farmer-foodie Andrea Bemis' blog. Mindblowingly tasty on roasted veggies, drizzled on top of veggie soups, or used as a thick and creamy salad dressing!
1 clove of garlic, minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper (tiny tiny pinch here)
1/4 cup tahini
3-4 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons water + additional to thin as needed
freshly ground black pepper to taste
Combine all the ingredients for the sauce and whisk until completely smooth and creamy. This works best with a small food processor, immersion blender, or regular blender. Taste for seasonings and adjust as needed. If the sauce is too thick add a touch more water.