I was in Fernie the other weekend with some amazing gals from Leadership Calgary. We ate, we drank, we talked, we drank (oops already said that). Healthful living is not about drinking too much wine, but we drank responsibly, went for an amazing hike and attempted to solve some of the worlds problems as we did it, so it was a wash. Anyhow, we all pitched in to serve meals throughout the weekend. We had an amazing cedar planked BBQ salmon, tons of veggies, green smoothies for breakfast accompanied by an amazing bowl of raw sprouted quinoa with fruit and seeds. One night we did tapas that included Thai green curry mussels, cheese, veggies and dips (and a great pairing of wines). One of the dips was a tahini dip I made. I love tahini. It is so versatile and healthful. It adds richness and protein to anything.
I have two staple tahini dips I make. Both of them I learned while in Goa from a vegan chef. Now, the amounts are what ever you want to make them, I use a regular soup spoon and scoop and pour using it as the measure. Play around with the amounts for taste and thickness. These are both good thicker as dips or a bit thinner as salad dressings/sauces. I especially like them spooned over salads full of veggies and sprouted legumes and seeds.
Mix together in a small bowl, incorporating all the ingredients. This will be a thicker dressing/dip so add a Tbsp of water at a time for the consistency you’d like.
Tahini Dip/Dressing #2