sharing raw, vegan recipes and advice
I had to use up some things in the fridge and came up with a deliciously creamy dip with quite a bite! I used it as a base for lettuce wraps and topped it with black beans, sliced yellow pepper, sliced mushrooms, radishes, and a few pine nuts. So good.
5 radishes, thinly sliced
4-7 garlic cloves, depending on how much garlic you like, thinly sliced
1 green onion, sliced
5 slices of cucumber, cut into smaller pieces
2 big scoops of tahini, about 1/4 cup
1/4 cup of nutritional yeast
1/4 cup of hemp oil
Dash of sea salt.
I used a blender but you could easily use a food processor.
Add oil and nutritional yeast first. Add the rest of the veggies, tahini, and salt then mix around with a spoon making sure the veggies reach the bottom.
Blend until you reach a desired consistency!
I let mine sit for a couple of hours before I served.
* I didn't have any on hand, but I would imagine a bit of lemon juice would add some flavor as well.
Great for a dip for veggies or veggie chips!
Wow! This was amazing! I made it with the juice of a small lemon.
Even my 10 year old daughter loves it. I think she is going to eat it all up before it can set in the frig for a while.
Thanks so much for the recipe.
yummy...eating some now. All I had in the fridge were some old radishes, green onions and a red beet, so your recipe was perfect. I just replaced the cucumber with the beet. I also used olive oil and lemon juice instead of hemp and ground up some sesame seeds instead of tahini. delicious.
...it's pink, here's a picture: http://i30.tinypic.com/jsg5dw.jpg
just made this without the radishes or cucumbers...poured it over raw collard greens.....yum!! still has the bite!!
that sounds yum, i love tahini at the moment and wanted a new dip recipe to dip my veggies in :-)