3/4 cup carrot juice, or as needed
1/4 cup lemon juice
1 1/2 tsp chopped rosemary
2 garlic cloves, pushed through a press
Salt and red hot pepper sauce to taste
Chopped parsley for garnish
Combine the tahini, carrot juice, lemon juice, rosemary and garlic in a blender and blend until smooth. It's a good idea to occasionally stop the blender to scrape down the sides.
Season with salt and hot pepper sauce.
Transfer to a serving bowl, cover and refrigerate for at least 1 hour.
If the chilled dip looks too thick, thin with additional carrot juice.