Gluten Free from www.epicurious.com
This works great for eggplant topping.Â Tahini comes in a variety of viscosities, some very thick, some more thin.Â 3/4 is for the thinner varieties, 1/2 cup for thicker.Â Start with 1/2 a cup and if the sauce is too thin, add 1/4 cup more.
2 Garlic Cloves
1/2 tsp salt
1/2 to 3/4 cups of Tahini
1/3 cup fresh lemon juice
1/4 cup water
1/2 tsp ground cumin
Rough chop the garlic, throw everything into a food processor, process until the sauce becomes smooth and thick.