Yield: 8 servings
|⅓ cup||Sesame tahini|
|¼ cup||Fresh lemon juice|
|1 tablespoon||Ginger juice*|
|1 tablespoon||Teriyaki sauce|
|1||Clove garlic; minced|
|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.