Mellow the Garlic: In a medium-sized mixing bowl, combine the finely minced garlic and the fresh lemon juice. Give it a quick stir and set it aside for 5-7 minutes. What works best for me is to do this step first, as it allows the acidity of the lemon to soften the harsh, raw bite of the garlic.

Add the Tahini: Pour the runny tahini paste into the bowl with the lemon and garlic mixture. Add the ground cumin and salt.

Whisk to Combine: Using a whisk or a fork, mix everything together. The mixture will almost immediately thicken, tighten up, and may look split or grainy. This is completely normal! This is the tahini seizing as it comes into contact with the liquid. Keep whisking for about 30 seconds until it forms a very thick paste. You can learn more about the science of emulsifying tahini here.

Slowly Add Water: Now, begin adding the ice-cold water, just one tablespoon at a time. Whisk continuously after each addition. You'll see the paste slowly start to loosen and transform.

Achieve Creaminess: Continue adding the water slowly and whisking until the sauce becomes pale, smooth, and creamy. It should be the consistency of double cream – pourable but still thick enough to coat the back of a spoon. You might not need all 120ml of water, or you may need a little more, depending on your brand of tahini.

Taste and Adjust: Once you have the perfect consistency, taste the sauce. Add more salt if needed, or a little more lemon juice for extra brightness. If it tastes slightly bitter (which can happen with some tahini brands), a tiny pinch of sugar can balance it out.

Serve: Pour the finished sauce into a serving bowl. If you like, you can garnish with a sprinkle of fresh parsley, a dash of smoked paprika, and a final drizzle of extra virgin olive oil before serving.