Preparation time: 15 minutes

Taratour is usually served with roast chicken or sautéed vegetables.
It's an essential ingredient in  Chickpea purée (hummus) or Eggplant purée (baba ghannouj)

 In Lebanon a touch of garlic is added. This sauce falls into the category of cold mezze (hors d'oeuvre). It is often combined with chopped bunches of parsley and served as a salad. Use flat leaf parsley, which has more flavor. 

1. mash the garlic to a paste in a mortar;
2. add the tahini and gradually blend in the liquid (the 200 ml / 3/4 cup water and lemon juice), stirring constantly;
3. season with salt; check the consistency and add more water if necessary to obtain a mayonnaise-like texture.