Tahini and Garlic Dressing

Crush the garlic cloves with a generous pinch of salt in the mortar until you have a smooth, fragrant paste. This is not a suggestion — the garlic needs to disappear into the dressing, not assault you in bites.

In a bowl, whisk together the tahini and lemon juice. It will seize up and look chunky at first. Do not panic. This is the tahini and lemon getting to know each other.

Whisk in the crushed garlic paste. The garlic will bloom into the tahini and suddenly the mixture will become silky and alive.

Stream in the olive oil while whisking continuously. The dressing will transform into a glossy, pourable emulsion that clings to everything it touches.

Season with salt and thin with water until you reach a consistency that drips slowly from a spoon — this is a dressing, not hummus. It should flow.

Let the dressing rest for 10 minutes so the garlic mellows and the flavors marry. The sauce will also thicken slightly as it sits — thin with more water if needed.

Drizzle lavishly over roasted vegetables, grilled meats, grain bowls, or use it as a dip for warm bread. Do not be shy. This is the meal, not the garnish.