-1 cup tahini paste; 1 avocado; 1/2 cup diced tomato; 1/2 small garlic bulb; 1/2 cup lemon juice; 1/2 cup hemp seeds; 1 half tsp cayenne powder; 1 level tsp sea salt
Made 4 cups
Colour is beige
I put all ingredients in the food processor and blended until very well mixed.
I used a lot less tomato this time because I wanted to save the few other tomatoes I had for a salad.
I also used an avocado that was just barely ripe. (the pit didn’t just slip out of the middle)
Both these things made this tahini dip more thick. I like it, and it made it easier to use in a wrap.
The two lemons seemed to produce more juice than usual, but I wasn’t measuring it.