Serves 4. Drizzle over falafel, as a dressing, with a sandwich, or however you fancy. Recipe thanks to Moro The Cookbook.
2 garlic cloves
3 tbls tahini paste (can be bought in a jar)
Juice of a lemon
5 tbls water
Sea salt / black pepper
Crush the garlic cloves to a paste with a good pinch of salt in a mortar and pestle. Transfer to a small mixing bowl. Whisk in the tahini and then thin with the lemon juice. Add water until you have a consistency of double cream. Check the seasoning.
...Now for a brief history of sesame seeds:
The earliest recorded use of a spice - sesame seed - comes from an Assyrian myth which claims that the gods drank sesame wine the night before they created the earth.
Over 5,000 years ago, the Chinese burned sesame oil not only as a light source but also to make soot for their ink-blocks.
African slaves then brought sesame seeds, which they called benné seeds, to America, where they became a popular ingredient in Southern dishes.
Through the ages, the seeds have been a source of food and oil. Sesame seed oil is still the main source of fat used in cooking in the Near and Far East.
Tahini is made from pounded sesame seeds, and is used throughout the Middle East in a variety of ways, delicious with all sorts of vegetables.