Ingredients

  • 1 cup almond pulp (from almond milk)
  • 1 lemon, juiced and zested
  • 2-3 cloves of garlic
  • ⅓ cup raw tahini
  • 1 tbsp cumin
  • dash of Himalayan pink salt
  • ¼ cup olive oil plus more for garnish
  • ¼ cup water
  • cracked pepper, to taste

Directions