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Lemon tahini dip for vegetables served with carrot sticks, broccoli, cucumber and bell peppers

Lemon Tahini Dip for Vegetables

A creamy, dairy-free tahini dip with lemon and garlic, kept thick for raw vegetables.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 small portions
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup tahini stirred well
  • 3 tbsp fresh lemon juice
  • 1 small garlic clove finely grated or crushed
  • 1/4 tsp fine salt plus more to taste
  • 3-6 tbsp cold water add gradually
  • 1 tsp maple syrup optional

Equipment

  • 1 Medium bowl and whisk

Method
 

  1. Whisk the tahini, lemon juice, garlic and salt in a medium bowl. The mixture may stiffen at first.
  2. Add cold water one tablespoon at a time, whisking after each addition until smooth.
  3. Stop when the dip clings to a carrot stick. Taste and adjust lemon or salt; add optional maple syrup if desired.
  4. Spoon into a serving bowl. If it thickens, whisk in a teaspoon or two of water.

Notes

Contains sesame. Add water slowly; the amount varies with the tahini brand.