Courtesy of createnourishlove.com
This recipe is an approximation of quantities, an accumulation of recipes and trial and error, and a blank canvas. We like dukkah, za'atar or a selection of curry spices in ours, but play with it - just about anything goes!
Remember that the tahini to water to lemon juice is 1:1:1.
Ingredients
1/3 cup tahini paste
1/3 cup water
1/3 cup or more lemon juice
2-3 cloves garlic (roasted or raw)
A generous palmful of dried parsley
How-To
Combine in an immersion blender with attachment/blender/food processor until smooth, about 4min.
Refrigerate before serving (and for storage).
Keeps about 1 week. Yields about 1 cup.
Serve with falafels, stuffed squash or grain salads, or on anything! It's a creamy, dairy-free, vegetarian wonder!
