This Middle Eastern dip is very versatile and can be used to drizzle over vegetables, as a dip for crudités, or slathered in a sandwich.  And feel free to change up the herbs to fit your mood….try combination of any: parsley, cilantro, basil, mint and dill. Or add jalapeño for some heat.

Makes 8 generous servings

Ingredients

• 3 garlic cloves, crushed or pressed
• 1 cup coarsely chopped fresh cilantro
• 1 cup coarsely chopped fresh parsley
• 5 green onions, green tops separated and coarsely chopped
• 1 teaspoon ground cumin
• 1 teaspoon salt, plus more to taste
• 1 cup tahini
• ¼ cup fresh lemon juice, plus more to taste

Instructions

1. Pulse garlic, cilantro, parsley, green onion tops, cumin, and 1 tsp. salt in a food processor until similar in texture to pesto. Add tahini and lemon juice; process 30 seconds (mixture will be very thick).
2. With motor running, gradually drizzle in ¾ cup water and process, adding more water to thin if needed, until sauce is fairly smooth and the consistency of sour cream. Taste and adjust seasonings with more salt or lemon juice if desired.