In a small mixing bowl, mix together 4 tbsp tahini paste with 2 tbsp lemon juice, 1 small garlic clove, grated, and ½ tsp salt. It will seize up, but don’t worry, that’s normal.

Whisk in 3 tbsp cold water, 1 tbsp at a time, till it turns smooth and pale. Add more water as required to make the consistency thick but pourable (like double cream).

Taste and add more lemon or salt as required.

To serve: fill a warm pita bread with some malfouf (Lebanese cabbage salad), some crisp and warm falafels and a good drizzle of tahini sauce.