In a blender add the garlic, lemon juice, olive oil and salt. Pulse until the garlic becomes a paste. Scrape down the sides of the blender.
Add the yogurt and blend until well incorporated. Slowly add the tahini while the blender is at a slow speed. Once the tahini is added blend for an additional twenty seconds.
Pour the tahini sauce into a bowl, cover and refrigerate. Serve chilled.
1/4 Cup Tahini Paste
(Sesame Seed Paste)
1 1/2 Cups of Whole Milk Yogurt
Juice of 1/2 a Lemon
1 tbsp. Olive Oil
1 Garlic Clove
1 tsp. Sea Salt
Tips and Tricks
Let the tahini (sesame paste) come to room temperature before using to make measuring and pouring easier.
Mix the tahini paste before pouring out of its container. The tahini will separate causing the bottom to become extremely thick and a layer of oil will gather at the top.
If the sauce is too thick thin it out with a couple tablespoons of cold water.