Place the tahini paste in a medium size bowl. Add the lemon juice, crushed garlic and salt. Use a whisk or fork to combine mixture. Alternatively, you can blend everything in a small food processor or blender, stopping periodically to scrape down the sides as necessary.
After a few minutes of mixing, the sauce will turn into a smooth thick paste. Slowly add water to the mixture and whisk until you reach the desired consistency.
Taste and adjust by adding more lemon juice, salt or water.
Storage: Store any leftovers in an airtight container. The sauce will last about up to 2 weeks in the fridge or 3 months in the freezer.Make Ahead Tips: You can make the tahini sauce up to 2 weeks in advance and double or triple the recipe to have it on hand to use throughout the week.Sourcing: You can find tahini at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients or next to the nut butters in some grocery stores. I recommend the Ziyad brand on Amazon (affiliate link). Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice.