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