Crush the garlic with the salt in a wide heavy bowl. Add the lemon juice, tahini, and a few tablespoons yogurt; crush until smooth. Add the remaining yogurt, stirring well. Wait for 1 hour and correct the salt.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.