3/4 cup plain 2 percent Greek yogurt

3 tablespoons Al Arz tahini
1 tablespoon fresh lemon juice
1 chopped scallion, plus more for garnish
1/2 teaspoon coarse salt


Stir together yogurt, Al Arz tahini, lemon juice,
1 chopped scallion, and salt in a small bowl.
Dip can be stored in refrigerator, in an airtight container, up to 3 days.
Garnish with more chopped scallions before serving.