- 1 cup of tahini (just sesame seeds)
- 3/4 cup chicken stock (veggie if you are vegan)
- juice from 1 1/2 lemons
- 3 cloves garlic
- 1/4 tsp each of salt and pepper
- parsley for garnish
- Blend with hand blender or Vitamix adding more stock if dip gets too thick.
- Let set in fridge for 30 minutes- 1 hour.
- Top with parsley serve with naked beet chips and cucumbers. Enjoy!