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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.
Ingredients
From the kitchen
cold water
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$8 - Seattle - Washington
$12 - Seattle - Washington
$27 - Tuscany - Italy
$11 - Mantova - Italy
Equipment
From the kitchen
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.
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).
Step 2
Mix in 2 tablespoons garlic sauce, 2 tablespoons olive oil and 2 tablespoons vinegar.
