Christopher Testani
Active Time
Total Time
10 MIN
Serves : 1 1/3 cups

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

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. 

Make Ahead

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

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