We had a wonderful zesty lemon-tahini dip with a veggie wrap served in a local eatery. This is my facsimile: Blend together: 1/2 cup fresh lemon juice 1/3 cup apple cider vinegar (raw) 5 Medjool dates, pitted 1/2 teaspoon ginger powder 2 tablespoons Miso (or 1/2 tsp. salt) 1/3 cup raw tahini 1/2 to 1 cup cold filtered water (to the thickness you like) Use as a dip for wraps, chips, or crudites, or a salad dressing as above.
Living the Green Life