1. Place the Tahini and garlic in the boel of a food processor and pulse on and off, adding about half the water to loosen up the Tahini a little. Add the walnuts and continue processing at high speed until finely ground. Add lemon juice, salt, and pepper to taste. Continue pulsing, adding enough water to give the skordalia a smooth, creamy, loose consistency.

Serve over boiled potatoes or other boiled vegetables such as cauliflower and beets, or serve as a dip, with toasted pita bread or paximadia.