This creamy tahini dip from Botanica in Los Angeles gets brightness (and a pretty green color) from lots of fresh dill and a healthy dose of lime juice. “Tahini can get very chalky,” says co-owner Emily Fiffer. “You need a lot of acidity to balance it.” Smooth the dip out with a little more water and drizzle over charred gem lettuce or, our favorite, crispy roasted cauliflower.Slideshow:More Tahini Recipes
3/4 cup chopped dill sprigs
1/2 cup tahini
1/2 cup fresh lime juice (from 4 limes)
2 tablespoons extra-virgin olive oil
1 teaspoon finely chopped garlic
1 teaspoon vadouvan (see Note)
How to Make It
In a blender, puree all of the ingredients until smooth. With the machine on, drizzle in 1/3 cup warm water until incorporated. If the dip is too thick, add more water, 1 tablespoon at a time. Season generously with salt. Transfer to a small bowl.
The tahini can be refrigerated for up to 1 week.
Vadouvan, a French spice blend inspired by Indian curry, is available at Whole Foods and from amazon.com.
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