Creaturiste's Laboratory

Techniques, works in progress, and everything that doesn't fit in the portfolio. Comments and questions are encouraged, custom orders are welcome!

Tuesday, November 9, 2010

Tahini Dip / Veggie Paté

Wow. I have been snobbing tahini as a condiment for years. I was missing out!
I didn't mind it if it was part of something else, but as a main flavor, forget it, it was too bitter for me.

Until now!

I was looking for a recipe for a vegan substitute to sour cream, and found this recipe, which calls for tahini (roasted sesame seeds, ground until smooth cream) as a main ingredient. I simplified the recipe by buying pre-made tahini, and added my own proportions. Here's the result:

Tahini Dip / Veggie Paté
It's easy, healthy, almost raw, super refreshing, and super fast to make!

•1 cup of tahini
•juice of two lemons (freshly squeezed)
•one tablespoon of onion powder
•one teaspoon of minced garlic
•pinch of sea salt
•water, if necessary to dilute (though I now prefer to dilute with more lemon juice).

Mix it all together until smooth and to the consistency you need.
No need for a blender, I hand mixed it all.

It does not imitate sour cream, but the taste seems to work where sour cream would.
I already tried it in burritos, and as a veggie dip. Amazing!

I am going to mix it thicker next time, add some ground peppercorns and herbs, and use it as veggie pate, for toasts, sandwiches and crackers.

You won't believe it until you try it!
And please let me know if it already exists as a tradition under another name, so I can research it and add the info here.

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