Saturday, December 28, 2013

Tahini-Carrot Dip (C3)

1 cup tahini
3/4 cup carrot juice, or as needed
1/4 cup lemon juice
1 1/2 tsp chopped rosemary
2 garlic cloves, pushed through a press
Salt and red hot pepper sauce to taste
Chopped parsley for garnish

Combine the tahini, carrot juice, lemon juice, rosemary and garlic in a blender and blend until smooth. It's a good idea to occasionally stop the blender to scrape down the sides.

Season with salt and hot pepper sauce.

Transfer to a serving bowl, cover and refrigerate for at least 1 hour.

If the chilled dip looks too thick, thin with additional carrot juice.

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