- 1 cup tahini * See recipe below
- 3/4 cup lemon juice
- 2 tablespoons water
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon parsley, finely chopped
- dash of cumin
Remove from processor and scoop into a small bowl. Stir in parsley.
Serve immediately, or store in refrigerator for up to a week in an airtight container.