Yield: 8 servings
Measure | 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 \N | Clove garlic; minced |
\N \N | Carrot sticks |
\N \N | Broccoli flowerets |
\N \N | Cauliflowerets |
\N \N | Green onions |
\N \N | Fennel bulb; sliced |
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.