about 1 1/2 cups (serving size: 1 tablespoon)

This makes more than you need for the pita recipe, but it keeps for a couple of days in the refrigerator. It's tasty drizzled over sliced tomatoes, or pack it in your lunch later in the week as a dip for carrot sticks.

How to Make It

Combine all ingredients in a small bowl. Cover and chill.

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