If you’re over hummus, but not over carrot sticks, this recipe is your new go to. Tahini and cumin give this dip an exotic flavor, while the lemon juice and fresh herbs add brightness, zest, and a slew of vitamins and minerals. Use leftovers to top salads or drizzle over roasted vegetables.

This recipe is not only delicious for BBQs and dinner parties, but is great for meal prep and totally RASA Challenge approved.




2-3 cups mixed crudité (carrot, celery, endive, bell pepper, cucumber, jicama)

Herbed Tahini Dip

1 cup tahini

Juice of 1 lemon

½ cup parsley, washed and roughly chopped

½ cup cilantro, washed and roughly chopped

¼ cup dill, washed and roughly chopped

1 tsp salt

1 tsp cumin

1-2 garlic cloves (depending on how much garlic you like)

¼ cup water


Add parsley, dill, cilantro and garlic into food processor (stems are great and super nutrition, so don’t discard them!). If you’re missing an herb, don’t fret, and just use what you have. It will be delicious.

Pulse for about 30 seconds. Add tahini salt and cumin, continue to pulse until well combined. Slowly add water and blend until smooth, about 1-2 minutes. Add more water, if needed, it should be the consistency of greek yogurt.

Serve with mixed crudité as an appetizer or afternoon snack. Store leftovers in the fridge for up to 5 days.

Photo Credit: Diana Davis Creative