Tahini Sauce
The recipes I’ve found are all a combination of minced garlic, lemon juice and tahini thinned with water. Israeli techina sauce adds cumin and cilantro to the basic mix. I like the combination below, but vary the mix to suit your tastes. You can add cumin, of course, or hot pepper, Cajun seasoning or Old Bay Seasoning for a nontraditional but tasty sauce.
½ cup tahini
3 cloves garlic, minced to a paste
Juice of 1 lemon
Water
Put the garlic in a small bowl. Whisk in some of the tahini with half the lemon juice. Keep mixing, adding water a tablespoon at a time until it is combined and smooth. Continue until all the tahini is incorporated. Add enough lemon juice to make it tart.