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Yield: 1 cup (approximately)
1 small garlic clove, minced
1 tbsp shallot, diced
1 tsp parsley, minced
1/2 cup water
1/3 cup lemon juice
1/3 cup tahini paste
1/2 tsp salt, or more to taste
1/2 tsp cayenne pepper
1. In a small blender, place the garlic, shallots and parsley and blend until finely diced. Add the water, lemon juice and tahini paste and blend.
2. Add the salt and cayenne pepper and blend again. Adjust the salt to taste. Use as a dip for veggies, a marinade for roasted eggplant or as a salad dressing.
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