Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Leave them aside for a while and let cool completely.

Transfer them into a blender or food processor. Start by adding 3 tablespoons of olive oil. Process the mixture into a paste, scraping down the sides. Add more olive oil until you reach the desired consistency.

Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.

Add minced garlic and lemon juice to the tahini, mix well.

Start adding water, a few tablespoons at a time, blending in between each addition, until a smooth consistency. You will have a perfectly creamy and smooth, light-colored tahini sauce.

If desired, thin with additional water for a more drizzly sauce. Adjust if necessary—if you’d like more tang, add more lemon, or for more overall flavor, add another pinch of salt. Your tahini sauce is ready to serve!