Tahini Dip

10 minutes total

Makes about 1 cup

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Use this as a dip for vegetables, chips, or almost anything that needs a little more flavor.

Double the amount of olive oil to make it a little less viscous and it makes a great dressing for composed salads.

What You'll Need

Ingredients

For the shopping list

1/4 cup of cold water

From our shop

1/2 cup of Tahini
$11.00– Seattle - Washington

Out of stock

2 tablespoons of
–

Out of stock

2 tablespoons of Novo Frantoio
$27.00– Tuscany - Italy

2 tablespoons of Late Harvest Sauvignon Blanc Vinegar
$16.00– Napa - California

Equipment

From the kitchen

1 Small Mixing Bowl
Measuring Cups
Measuring Spoons

Roast ‘Em if Ya Got 'Em (Sauce 'Em, Too)

Roasting a bunch of vegetables makes a dinner party easy, but the real hosting superpower is serving them alongside a trio of sauces. Stir a few pantry items together for one, open a bottle for another, and throw some herbs and other stuff in the food processor for the third.

What you'll have to do

Step 1

Stir 1/4 cup cold water into 1/2 cup tahini until it thickens, a seemingly magic transformation that deomstrates the food chemistry involving the hydrophilic properties of certain carbohydrate molecules (the water-loving carbs latch onto the water; add more water and the tahini gets runny again).