Add the tahini, garlic, vinegar, olive oil, honey, salt, and pepper to a jar with a tight-fitting lid. Shake to mix until well combined.
50 grams tahini, 1 small clove of garlic, 2-3 tablespoons vinegar* or lemon juice, 2 tablespoons olive oil, 1 teaspoon honey, 1/4 teaspoon sea salt, 1/4 teaspoon black pepper
The sauce should be fairly thick, only just pourable, after mixing. Thin with a bit of water until it reaches your desired consistency.
Serve immediately or store in the refrigerator for up to a week. It will thicken slightly when chilled, so either bring it up to room temperature before use or thin it slightly with a splash or water or vinegar.
Notes
• This makes about 100ml, or a scant 1/2 cup of sauce.* Use apple cider or white wine vinegar for a more neutral flavour, or balsamic for a sweeter, warmer flavour.