1 cup of tahini
2 cup fresh mint leaves (wash and dry before use)
4 tb of lemon juice
1 garlic glove, minced
1/2 ts of salt
3/4 cup of water
Wash and dry the mint leaves before.
Blend all ingredients in a blender or food processor until smooth.
If the tahini is too thick just add a little bit of water. It should be as thick as ketchup.
Taste and adjust the seasoning.
note: stays fresh in the fridge for 4 days. keep chilled.