1 large zucchini
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1/4-1/2 cup water; depending on how thick you like it
1/4 teaspoon salt
3 tablespoons agave or maple syrup
1/4 cup pitted and chopped olives
3 tablespoons fresh chopped herbs (basil, mint, cilantro, parsley)
Peel Zucchini and run through a spiralizer. Add a little salt and massage into the zucchini. Set aside.
Then in a high speed blender, blend all ingredients for the tahini sauce until smooth.