Basic Tahini Sauce

Place the tahini and garlic in the bowl of a food processor. With the processor running, add the water in a slow stream and process until the tahini is light and fluffy, about 1 minute. 

Add the lemon juice and the salt and process 30 more seconds. Stop the processor, taste the tahini, and add additional salt and lemon juice to taste. Stored in the fridge, tahini keeps for up to 1 week. When you take it out of the fridge, thin it with water or lemon juice and season with salt to brighten it up.

Pink Tahini 

In the bowl of a food processor, add ¾ cup chopped cooked beets to the Basic Tahini Sauce and process until smooth; add a bit more if needed to achieve desired color. Chill until ready to use.

Topping: Shredded Radish and Nigella Salad (Active/Total Time: 10 minutes)

Toss ½ cup thinly sliced assorted radishes with 1 tablespoon each extra-virgin olive oil and freshly squeezed lime juice. Season with salt and pepper. Spread 1 cup of the tahini on a plate, top with the radishes, and sprinkle with nigella seeds. Drizzle with more oil.