- ½ cup fresh lemon juice
- 6 cloves garlic, unpeeled
- 1 cup raw tahini paste
- 1 teaspoon salt
- ½ – 1 cup ice water
- Salt to taste
Add ⅓ cup of the lemon juice along with whole unpeeled cloves of garlic to a blender jug, and blitz for a minute until all the garlic has broken down. Let the garlic and lemon juice sit for 10 minutes giving the garlic time to mellow.
Place a damp towel on the counter and nestle a mixing bowl inside it, this will keep the bowl from moving around as you whisk your tahini into creamy submission.
Place a fine-mesh sieve over the bowl and pour the garlic and lemon mixture into it, press the solids into the sieve, and extract as much liquid as you can. Discard the solids.
Add the tahini and 1 teaspoon salt to lemon and garlic water and whisk until well combined, you should have a mixture that looks like peanut butter, slowly add one tablespoon of ice water at a time, whisking between each addition, until you have the desired consistency – this is up to you, creamy or liquid, at some point you will notice that the mixture will lighten with the extra additions of water, this is a good sign!
Adjust the seasoning with extra lemon juice and salt
Tahini spread will keep in an airtight container in the fridge for 5 days.