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Herbed Tahini Dip

“sauces are the gateway to eating more vegetables”

-Andrea Bemis

Wise words indeed! In this recipe the author refers to this creamy, dreamy concoction as a sauce, but really it's a dip, that has the option of becoming a sauce with the addition of more water. With just a few ingredients and a food processor you can make a very flavourful dip to be enjoyed with any of your CSA veggies.

The key to this recipe is in the processing. Before being whipped up, the ingredients are just a sad, lumpy mixture. But after a few whirls it becomes thick and airy, perfect for dipping!

Herbed Tahini Dip

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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