Add the garlic cloves (skins included) into a blender with the juice of the lemons and the ground cumin. Blend together until a purée is formed. Place a fine mesh strainer over a bowl and transfer the purée into it. Squeeze as much juice out of the purée as possible, then discard the solids.

Stir the tahini into the lemon juice mixture – the tahini will seize and go grainy, stir in 1 tbsp of cold water at a time until a smooth sauce forms, it should be as thick as yoghurt. Taste and season with salt.

Transfer the tahini sauce into a clean airtight container and store in the fridge for 1 week.