[mv_schema_meta name="zest the lemon peel and juice the lemon"]Start by zesting the lemon peel from one lemon and then juicing the lemon. Wash the lemons thoroughly under hot water to eliminate all the pesticides. Use a vegetable peeler or zester to remove just the outer lemon zest. We don't want to include the white inner pitch as it adds a bitter taste to the sauce. Once zested, juice the lemon.

[mv_schema_meta name="combine the ingredients in a blender or food processor"]In a food processor, combine the lemon zest, freshly squeezed lemon juice, tahini, and olive oil. Pulse it to mix well, than add garlic, cilantro, mint, salt, and pepper. Blend until smooth; the sauce will become vibrant after a quick swirl.

[mv_schema_meta name="Adjust the consistency"]Add one tablespoon of water or yogurt until you get the right consistency. Or you may add a little tahini to thicken it. Season with salt and pepper.