This recipe is from The Stone Soup's free e-cookbook that I posted about recently. I changed the quantities slightly from the original to finish off the container of tahini that I had in the fridge. It was fresh and flavourful over mixed greens, and we'll definitely be making it throughout the summer. (And the more I browse The Stone Soup, the more I like it!)
1 clove garlic, minced
3 tablespoons lemon juice
3 tablespoons tahini
1 tablespoons water
2 tablespoons extra virgin olive oil
Combine all ingredients. Mix well and refrigerate.