Ingredients
- 1 tsp cumin
1 tsp coriander
S + P to taste
4 jalapeño peppers- seeded- although we like spicy- so I left in some seeds
juice of half a lemon and some zest
2 cloves garlic
1 bunch of flat leaf parsley 1 bunch of cilantro- I used two bunches of cilantro instead of parsley
1/2 C evoo
Directions
- blend above ingredients without evoo
- add evoo slowly and taste to adjust salt and pepper- stores in the fridge in an air tight container for a week- if it last that long!
Recipe Note
Recipe by the wonderful creator,Ilana . You can find more of her recipes at instagram.com/eatyourveggies47
Tags: dips, Gluten Free, Keto, Vegan
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