1/4 Cup Tahini 1/4 Cup Dill, fresh, firmly packed 1 Clove Garlic, sliced 2 Green Onions, sliced 1 Cucumber, peeled and seeded 3 Tbs. Lemon Juice 3 Tbs. Red Vinegar 1/4 Cup Olive Oil 1/4 tsp. Salt 1/8 tsp. Crushed Red Pepper
Peel cucumber, remove seeds w/ spoon
Gather, measure all ingredients.
Place everything into food processor.
Run machine for one minute.
All ingredients should be ground into a fine puree.
Place sauce into a reusable container.
Cover and refrigerate until needed.
New Taste Thinking:
This is a sauce that many vegans use in place of mayonnaise. It goes great with cooked or raw vegetables. I like to use it with the Garbanzo Beancakes. the Tabbouleh #2 recipe and the Cold Poached Salmon.
Serving Size 1 Tbsp Servings Per Recipe 32 Calories 28 Calories from Fat 24 Total Fat 3g
Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 20mg
