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!