Hibes is a specialty from Antalya for the “raki” table. You can garnish it with black and green olives or with sour cucumbers.
Peel the garlic cloves and press them into the tahini with a garlic press. Add the cumin as well as the paprika powder. Stir the juice of one lemon drop by drop into the tahini. Then add 3-4 tablespoons of oil, also drop by drop, stirring throughout. Finally, season with a tiny bit of salt. Pour the amount into a suitable bowl. Mix the remaining oil with a little bit of paprika powder. Pour over the hibes.
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