- 4 plump garlic cloves
- 3 tbsp tahini paste
- juice 2 lemons, plus extra to taste
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- pinch of paprika, to garnish
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 1 tbsp olive oil (optional)
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Crush the garlic with a good pinch of sea salt using a pestle and mortar or garlic press. Mix in the tahini paste with a balloon whisk.
Keep whisking as you slowly mix in the lemon juice – the tahini will lighten in colour and thicken. Taste it, and if you are happy, loosen slightly with a few tsp of water. If you prefer it more tangy, beat in more lemon juice. Cover and chill for 30 mins-1 hr. When ready to serve, sprinkle with paprika and drizzle with oil, if you like.