Recipe By: Alison Clayshulte, Nutritionist
1/3 cup Tahini
1/3 cup Lemon Juice (about 2 medium sized lemons)
¼ cup water
½ tsp. sea salt
1 garlic clove (small, minced)
1 TBSP Dijon mustard
1 TBSP chopped parsley
Combine all the ingredients together and whisk until smooth. This will keep for up to 5 days in the refrigerator.
This dressing is delicious over roasted garbanzo beans, roasted veggies, a salad with greens, or a buddha bowl. ENJOY!