Smooth and Creamy Carrot Dip with Tahini

My tahini was pretty separated, with the liquid on top and the paste on the bottom. I stirred it up as much as I could, but it was still mildly runny, which was actually a good thing, as it made combining the ingredients easier. After mixing the tahini, add the tahini, soy sauce, sesame oil, canola oil, honey, rice vinegar, Sambal Oelek and lemon juice into a medium-sized mixing bowl. Stir all the ingredients together. If your dip is too thick, try adding some a little canola oil to thin it out. Place in serving bowl, and add chopped chives on top for garnish. Serve with the peeled baby carrots.