Happy Veganuary!
Hope many of you are taking the pledge to go vegan for the month of January.
Craig & I have been on an ooey-gooey black bean patty melt kick for the last few days. So, now we needed a fast n easy snack that’s a little healthier.
I just purchased a bag of organic rainbow carrots from
Trader Joe’s. They’re sweet and
tasty. What better pairing than a creamy
dip? Well, you can go with the
traditional ranch… but I was thinking a little healthier.
Why not a creamy lemon tahini dip? This is one of my favorite go-to dips. Tahini is a ground sesame paste, you might
have had it in hummus.
This dip is so easy to make.
All you need is tahini, a lemon, water, and salt. That’s it.
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| Rainbow Carrots with Creamy Lemon Tahini Dip |
Ingredients
1/4 cup Tahini
2 Tbsp. Lemon juice (preferably from a fresh squeezed lemon)
2 Tbsp. Water
Salt to taste
Directions
Start with tahini. I
live near an international market, so I get my tahini there. It comes in a glass jar, some look like mayonnaise
jars.
Shake and stir the tahini in the jar. It tends to settle with the oil on the
top. If you don’t, you’ll get a thick,
solid lump when you get to the bottom of the jar.
In a small bowl, add tahini, lemon juice, water, and
salt. Stir together. Serve.
I usually serve this dip with sliced carrots, but you can
expand your horizons and try cauliflower, broccoli, zucchini, … If you’re not into raw veggies, try steaming
them. Thin out the dip a little and make
it into a pourable sauce. Then, top your
steamed veggies. Craig's new thing is thinning out the dip and pouring it over his Summertime Pita Sandwich. Healthy made easy.
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