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 

Emily Fiffer
August 2017

Gallery

Credit: Christopher Testani

Recipe Summary test

total:
10 mins
Yield:
1 1/3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The tahini can be refrigerated for up to 1 week.

Notes

Vadouvan, a French spice blend inspired by Indian curry, is available at Whole Foods and from amazon.com.

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