From the kitchen of New York Times.
- ¼ cup tahini, at room temperature and well stirred
- 3 tablespoons lemon juice
- Pinch of ground cayenne
- 2 garlic cloves, grated or pounded to a paste
- 2 tablespoons extra-virgin olive oil
- 1 cup plain yogurt (not Greek-style yogurt)
- Kosher salt
- Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth.
- Whisk in olive oil, yogurt and a good pinch of salt.