Ingredients:

  • 1/2 cup (120g) Plain Greek yogurt
  • 3 tbsp (45g) Tahini
  • 1 tbsp (15ml) Extra virgin olive oil
  • 2 tbsp (30ml) Freshly squeezed lemon juice
  • 3 cloves (9g) Garlic, minced into a paste
  • 1/2 tsp (3g) Fine sea salt
  • 1/4 tsp (1g) Ground cumin
  • 1-2 tbsp (15-30ml) Cold water

Instructions:

  1. Combine the tahini and lemon juice in the food processor. Pulse for 30 seconds until the mixture thickens and turns a pale cream color to stabilize the fats.
  2. Add the Greek yogurt, olive oil, minced garlic, salt, and cumin. Blend on medium-high until the mixture is completely smooth and velvety with a glossy sheen.
  3. While the processor is running on low, drizzle in cold water one tablespoon at a time until the sauce reaches a ribbon stage, falling off the blade in a smooth, continuous fold.