A ginger-lemon tahini sauce

Whisk two tablespoons of tahini with one teaspoon of lemon juice, a small pinch of grated ginger, and enough water to make a spoonable sauce. Add the water gradually; the texture can change as you stir.

Taste before adding more lemon or salt. Tahini brings a strong flavor of its own, so ginger works better as an accent than as the entire point of the sauce. Try a little on cooked vegetables before dressing a whole plate.

Tahini is made from sesame. Keep that visible in the recipe when serving others, and check the product label for any additional ingredients. If the sauce is thicker than you want, adjust with water instead of pouring in more lemon and accidentally making it too sharp.