Palestinean Olive Dip

2 C green olives, pitted and rinsed
2 T tahini
2 T chopped fresh cilantro
1 T lemon juice
2 cloves garlic, crushed
1/8 t cayenne
Blend ingredients in a blender until smooth.
Place on a flat serving dish and refrigerate for an hour. Garnish with a tomato, finely chopped, and sprinkle 1 T olive oil over the top.

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