Tahini Sauce

 Adapted from Claudia Roden’s A Book of Middle Eastern Food

1-3 cloves garlic, to taste
Kosher salt, to taste
Juice of 2 1/2 lemons, or more to taste
1/4 pint tahini paste
1/2 teaspoon ground cumin

1. Crush the garlic with salt to for a paste. Mix it with a little of the lemon juice in a large bowl. Add the tahini paste and mix well.
2. Add the remaining lemon juice and enough cold water to achieve a thick, smooth cream, beating vigorously.
3. Season with salt and cumin; taste and add more lemon juice, garlic or salt until the flavor is fairly strong and tart. Add a few more drops water if too thick. It should be just pourable.