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Herbed Tahini Dip

“sauces are the gateway to eating more vegetables”

-Andrea Bemis

I think these are wise words. I’ve been absolutely devouring my new cook book, Dishing Up The Dirt. This herbed tahini sauce is just one more recipe I’ll be making over and over again.

In the cookbook this is actually called an herbed tahini sauce, but I changed it to dip, as it's a creamy, dreamy dip first and foremost, with the option of becoming a sauce later. All one needs to do is water it down a little and BAM, instant sauce.

The key to this recipe is in the processing. Before it gets whipped up in the food processor, the mixture is in a sad, lumpy state. But after a few whirls it becomes a perfect, thick dip consistency. A bit of oil does magical things in the food processor.

Herbed Tahini Dip (or sauce)

1 clove garlic, minced

1 scallion minced, white and light green parts only

¼ cup tahini

2 Tbsp fresh lemon juice

2 Tbsp extra-virgin olive oil

1 tsp honey

¼ cup loosely packed basil, finely chopped

¼ cup loosely packed dill, finely chopped

¼ cup loosely packed parsley, finely chopped

1 pinch crushed red pepper flakes (optional)

Sea salt and freshly ground pepper

Combine all ingredients with ¼ cup of water in a food processor and process until smooth. It’s amazing how something so runny and creamy can turn into a thick dip when zipped though a food processor. Keep thick for dipping crackers of veggies, or add a bit more water for drizzling over tacos?

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