I got the idea for this recipe from my Lebanese mother-in-law, Leila Matar, who often makes a tahini dressing for green salads. It also turns up in her kafta (meatloaf), on falafel, and, with some parsley and extra lemon, over fried or grilled fish.

　　Active time: 5 min Start to finish: 5 min

Ingredients

　　1/3 cup well-stirred tahini (Middle Eastern sesame paste)

　　1/3 cup water

　　1/4 cup plus 1 tablespoon fresh lemon juice

　　2 garlic cloves, chopped

　　3/4 teaspoon salt

　　1/4 teaspoon sugar (optional)

　　Blend all ingredients in a blender until smooth.