Place the tahini paste in a small 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 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).
Nutritional Data: 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.
Calories: 92kcal | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 79mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg