4 T tahini
2 T Dijon Mustard
3/4 c (approx) fresh lemon juice
3 T virgin olive oil
3 cloves of mashed fresh garlic
1 1/2 t granulated garlic
1 t sea salt or pink Himalayan salt
1/4 c cilantro
Use a hand held immerser or in a blender and it’s ready to go! Make extra and save in the fridge for about 3-4 days. You can use on top of salads or even roasted, raw or steamed veggies, bowls, wraps, or use as a dip or marinade.
