Tahini sauce

I have always loved the tangy, salty tahini sauce found atop falafel and other Arabic and Israeli snacks. Unfortunately, every menu in the universe identifies this stuff merely as 'tahini,' which is obviously not the case: tahini by itself is heavy, astringent and a bit bitter. Every time I look for a recipe, all I find are instructions for how to grind sesame seeds into a paste (hint: smash them).

Today I decided to see if I could just throw something that approximates it together, and I actually got pretty close. Note that proportions are approximate as I was not measuring:

INGREDIENTS:

• 4 tbsp. tahini paste
• 2 tbsp. lemon juice
• 1 tsp. hot pepper sauce
• 1 clove garlic, minced
• 1 tsp. salt
  
• 2-4 tbsp. water, depending on desired consistency

Combine all ingredients thoroughly in a bowl. Eat with pita bread or drizzle on other foods.

You can make kafta kabob by mixing hamburger with chopped red onion and parsley. Drizzling this sauce over a kafta kabob burger would be divine...