Green Tahini Dip
[1] Use this dip with crudités. It’s very nutritious, and so much better for you than dips made with mayonnaise and sour cream (both photos courtesy Seed And Mill).

Green Tahini Dip

[2] For a more sophisticated take on crudités, use green and red endive leaves.

 

How about a green dip and sauce for St. Patrick’s Day? This recipe is from Seed And Mill, our favorite source of artisan tahini and halvah.

Dip away, or drizzle it on roasted vegetables, salads, meat or fish.
 
 
WHAT IS TAHINI?

Tahini is ground sesame seed paste, a Middle Eastern staple. Look for unhulled tahini, made from the whole sesame seed, leaving its nutritional value intact.

  • It’s rich in minerals such as calcium, iron, lecithin, magnesium, phosphorus and potassium.
  • It’s high in vitamins B1, B2, B3, B5 and B15, and vitamin E.
  • It has 20% complete protein, making it a higher protein source than most nuts; and it’s easily digestible [source].
  •  
    The ground paste is mixed with a bit of oil for a consistency that’s similar to homemade peanut butter.

    Like homemade peanut butter, some of the oil rises to the top and is mixed back in before the tahini is scooped from the tin. (This shows that it is all natural; no emulsifiers are added to keep it from separating.)

    Americans eat most of their tahini in hummus, where it is the second ingredient after chickpeas.

    Tahini is also used in salad dressings, sauces for lamb, fish and chicken, dipping sauces and many recipes (even ice cream!). You can substitute it for peanut butter in dishes like Chinese Sesame Noodles.
     
     
    RECIPE: GREEN TAHINI DIP & SAUCE

    If you want a more vibrant green color for St. Patrick’s Day, add a drop of food color.

     
    Ingredients

  • 2/3 cup tahini
  • 3/4 cup water
  • 1 clove garlic
  • 1/2 cup fresh lime juice
  • Pinch sea salt
  • 2 tablespoons fresh thyme
  • 1 cup parsley or any combination of mint, cilantro etc.
  • Optional: green food color
  •  
    Preparation

    1. PULSE the ingredients in a blender or food processor until smooth.

    That’s it! Keep it in the fridge for up to 3 days.

      


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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