Ginger-tahini dip

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.

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