First get a good tahini. They do vary. Lebanese would usually be better than american(not anti-patriotic it's usually the truth). You can tell good one by it having a sweeter nuttier taster. A light bitterness is good. Too much is bad. Oil on top and hardened bottom doesn't necessarily implies a bad product.
Proceed to the blender. Put 3 garlic cloves, the juice of two lemons, plus grated peel and 2 spoons evo. Process. Stop.(stage one)
Add 1/2 a cup tahini and two cups water. Work. The spread will lighten, thicken and lighten again. Add salt and more lemon juice to taste. Add more water/tahini to reach the right consistency.(stage two)
Variations - you can add different picked herbs during stage one for color and flavor. Parsley works fine. Chives gives a nice bite and vibrant green. Basil is interesting. More avant garde additions could be sundried tomatoes or cucumbers. |