Tahini Yogurt Sauce

Peel and mince 1-2 cloves of garlic finely, or use a garlic press to crush them into a paste for a smoother texture.

Cut a lemon in half and squeeze out the fresh juice, removing any seeds. Set the lemon juice aside.

In a medium mixing bowl, combine the tahini and plain yogurt in roughly equal parts, stirring together until the mixture begins to come together.

Add the minced garlic and fresh lemon juice to the tahini-yogurt mixture, stirring well to incorporate the flavors evenly.

Drizzle in the tablespoon of olive oil while whisking continuously to help emulsify the sauce into a smooth, creamy consistency.

Season the sauce with salt to taste, and if the consistency is too thick, thin it with a small splash of cold water, one teaspoon at a time, until the desired texture is reached.

Taste the sauce and adjust the balance by adding more lemon juice for brightness, garlic for pungency, or tahini for nuttiness as needed.

Transfer the finished sauce to a serving bowl or airtight container and refrigerate for at least 15 minutes before using to allow the flavors to meld together.