• 2 cups fresh chopped cilantro (25 g) 
• 1 cup fresh chopped mint leaves (12 g) 
• 2 cloves of garlic 
• 1-inch piece of ginger root (about 2.5 cm) 
• 1/4 cup water (65 ml) 
• 2 tbsp lemon juice 
• 2 tbsp tahini 
• 1/2 tsp ground cumin 1
• /2 tsp salt 
• 1/8 tsp cayenne flakes (optional)

1. Add all the ingredients to a food processor or a blender and blend until smooth. 
2. Serve immediately with your favorite Indian dish or as a snack with some naan bread, papadum, crudités, etc. I served it with some pakoras. 
3. Keep leftovers in a sealed container in the fridge for 3 to 4 days.

Notes:

• Tahini can be replaced by oil, but I would add only 2 tbsp of water.
• Classic recipe is made with green chilli, I used cayenne flakes. If you don’t like spicy food, omit the cayenne flakes or add less.