Tahini & Lemon Sauce
2 cloves garlic, crushed
100 ml tahini
50 ml ginger water (steep ginger in boiling water for about 10 mins)
juice of 1 or 2 lemons (fresh)
1/2 teaspoon rosemary
pepper to taste
Mix everything together in a small bowl or cup and blend well with a fork. Season to taste ... if you omit the ginger water it becomes more like a spread, great on vegan crackers, whole-meal vegan bread or with pita. Or if you add more ginger water it becomes suitable as a dip for vegetables, or as a salad dressing. It is also excellent served with rice and vegetable dishes and is a superb alternative to raita (yoghurt) with curries. Enjoy. Has a fresh, light taste and will keep well in refrigerator in a sealed jar.
I love this spread on a whole-meal peice of vegan bread (or fill 1/2 a pita) with alfalfa & radish sprouts and grated carrot, sprinkled with roasted sesame seeds. Wholeseome, nutritious, light and very delicious lunch!