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1 cup of sunflower seeds, soaked 1 hour

1 cup zucchini, peeled and chopped

1 cup organic baby spinach

1/2 cup flat parsley

2 cloves garlic

½ cup tahini

¼ cup fresh lime or lemon juice

1/3 cup water

¼ cup extra virgin olive oil

2 tsp sea salt or Herbamare

Mix in food processor or blender to create creamy dip. You can eat this with raw veggies or use it a spread.

 


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