½ cup raw tahini, available in the refrigerator section of your local health food store
1/3 cup water
¼ cup freshly squeezed lemon juice
1 clove garlic
¼ teaspoon ground cumin
¼ teaspoon Himalayan salt
Dash cayenne pepper
1 teaspoon dried parsley- or 1 tablespoon fresh
Put all ingredients in blender and pulse until creamy.
Will keep in refrigerator for about 5 days.
(Adapted from a recipe in Jennifer Cornbleet’s book- “Raw Food Made Easy”, page 105.)