Minted Tahini Dip by Mia Rigden

If you’re over hummus, but not over carrot sticks, this recipe is your new go to. Minted and tahini give this dip an exotic flavor, while the lemon juice adds 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 RESET approved.



  1. Add the mint, parsley, dill 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.
  2. Pulse for about 30 seconds. Add the tahini, lemon juice, water, 1/2 tablespoon of the olive oil and salt, and continue to pulse until well combined. Slowly add the water and blend until smooth, about 1-2 minutes. Add more water, if needed, it should be the consistency of greek yogurt.
  3. Serve with mixed crudité as an appetizer or afternoon snack. Store leftovers in the fridge for up to 5 days.