| Yield 1X: | 24.00 | oz | Allergens: | ||
| Portion: | 1 | oz | Garlic, sesame | ||
| Portions: | 24.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 8.19.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Tahini | 1 | 2 | ||
| Freshly squeezed lemon juice | 6.00 | 12.00 | ||
| Garlic head, halved across equator | 2.00 | 4.00 | ||
| Ground cumin | 0.25 | 0.50 | ||
| Cold water | as needed |
Carefully measure and prepare all ingredients. Place the lemon juice and garlic in the blender, and process until smooth. Allow to sit for 15 minutes, then strain the liquid from the solids. Discard solids.
Combine the garlic lemon juice and cumin with the tahini in a suitable bowl, then whsk together. The tathini will become lumpy.
Slowly mix cold water in, whisking until completely smooth until the texture is like soft whipped cream.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.