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Add rich and nutty creaminess to everything with this sesame seed-based sauce from Michael Solomonov's cookbook Israeli Soul (he's also the chef at Zahav in Philadelphia, a must-stop for Rach whenever she's in town).

Try it over his Goldie Falafel or use it to make his Tehina Ketchup

Adapted from ISRAELI SOUL: EASY, ESSENTIAL, DELICIOUS by Michael Solomonov. Copyright © 2018 by Michael Solomonov. Used with permission by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.


  • 1 garlic clove
  • Juice of 1 lemon
  • One 16-ounce jar tehina
  • 1 tablespoon kosher salt
  • 1 teaspoon ground cumin
  • 1 to 1 ½ cups ice water


Serves: 1 heaping cup


Nick off a piece of the garlic (about a quarter of the clove) and drop it into a food processor. Squeeze in the lemon juice, then pour the tehina on top, making sure to scrape it all out of the container. Add the salt and cumin. Process until the mixture looks peanut-buttery, about 1 minute. Stream in the ice water, a little at a time, with the motor running. Process just until the mixture is smooth and creamy and lightens to the color of dry sand.