INGREDIENTS
- 3-4 tbsp organic tahini
- 1/4 – 1/2 lemon juice (or lime for Pitta)
- 1 clove garlic crushed (fresh for Kapha/ boiled or roasted for Vata / to be avoided alltogether for Pitta imbalances)
- warm water (those with weak agni or high pitta, should dilute it more)
- olive oil
- himalayan rose salt
- black pepper (avoid for pitta imbalances)
- cumin (Vata & Kapha & Pitta) or Fresh parsley (Pitta) or za’atar (Vata – Pitta – Kapha)
RECIPE
- In a blender, mix tahini with lemon juice and garlic
- Add the water gradually ( as much as needed to achieve desired consisitency dip or light sauce)
- Add olive oil, salt, pepper, other condiments according to taste and constitution