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#216 Lemon tahini This recipe makes about 400ml.
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Equipment
Ingredients
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Lemon tahini A tahini dip with a hint of lemon. Although this recipe contains both lemon and garlic, they are not overpowering. You can use this in other recipes that require tahini, or you can simply use it as a delicious dip. Soaking In this recipe the seeds are used dry so there is no need to pre soak. The seeds will absorb water once everything is blended, so it's good to allow it to stand for a couple of hours afterwards. Method Zest the lemon, then use a knife to remove the white skin. Cut it in half and remove the pips. You need the zest and the lemon flesh but not the white skin. Finely chop the garlic clove. Core the apple half. Put everything into the blender jug and blend together until it is all finely mixed. This may take a few blender cycles. Allow to stand Put the mixture into a suitable bowl and allow it to stand for a couple of hours. The seeds will absorb water and the mixture will thicken. Serve Serve as a dip with slices of carrot and celery. Serve with flax seed crackers. Use in other recipes that require tahini. This will keep for several days in the fridge. Afterwards Clean the blender Recycle the waste |
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