HERBY TAHINI DIP

1/2 cup tahini

1 cup basil leaves, roughly chopped

1/2 cup flat-leaf parsley, including tender stems, roughly chopped

1/2 oz chives, roughly chopped

1/2 tsp grated lemon zest, + 3 tbsp lemon juice

2 tbsp olive oil

1 tsp pure maple syrup

Kosher salt

Black pepper

Fresh veggies and baguette slices for dipping

In a food processor, combine tahini, herbs, lemon zest and juice, oil, maple syrup, 1/2 tsp salt, 1/4 tsp pepper and 1/4 cup water. Process, scraping down bowl as needed, until smooth. Cover and refrigerate at least 1 hour before serving with the veggies and baguette slices.

the file photo GH 2024