Ginger-tahini dip
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Sesame tahini |
| ¼ | cup | Fresh lemon juice |
| ¼ | cup | Water |
| 1 | tablespoon | Ginger juice* |
| 1 | tablespoon | Teriyaki sauce |
| 1 | teaspoon | Honey |
| 1 | Clove garlic; minced | |
| Carrot sticks | ||
| Broccoli flowerets | ||
| Cauliflowerets | ||
| Green onions | ||
| Fennel bulb; sliced | ||
Directions
Combine tahini, lemon juice, water, ginger juice, teriyaki sauce, honey, and garlic in a good processor or blender and process until smooth. All the dip ingredients can be placed in a serving bowl and stirred until combined.
At first, the mixture will appear curdled, but keep stirring and it will become creamy. Serve with assorted raw vegetables.
Makes 1 cup
NOTES : *Grate fresh gingerroot and squeeze to yield juice. Depending upon freshness of root, ¼ to ⅓ cup of grated gingerroot will yield 1 tablespoon of juice.
Recipe by: The No-Tofu Vegetarian Cookbook Converted by MM_Buster v2.0l.
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