LEMON HERB TAHINI

-2/3 cup unsalted tahini -1/3 cup lemon juice -1/2 cup water -1/4 cup fresh cilantro (packed) -2/3 cup fresh parsley (packed) -2 tbsp fresh chives (roughly chopped) -2 cloves garlic (peeled) -3/4 tsp salt maple syrup (optional)

Combine all ingredients in a blender and blend until smooth. Add more water by the tbsp if needed. Taste and add more salt by 1/4 tsp if desired. You can also try adding about 1 tbsp of maple syrup.

Store in a jar with a secure lid in the refrigerator for up to 1 week.

WHAT TO EAT WITH LEMON HERB TAHINI – Drizzled over roasted vegetables or as a dip for raw veggies – Over a grain bowl – With grilled chicken – As a dip for pita bread – In a wrap with Chickpea & Black Bean Salad – On a veggie sandwich

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