2 Tahini Spreads & Dips – Green Herb & Cacao


Recipe 1

Green Herb Tahini Spread & Dip

Prep

5min

Cook

10min

Total

15min

11cal

Ingredients

30 Servings

Serving Size:2 tbsp (21g)

Blend

  • 12g raw kale

    • raw spinach or chard
  • 400g raw tahini

  • 2 garlic cloves

  • pinch sea salt

  • juice from 1 lime

  • 4oz water

Stream into blender

  • 2/3 cup olive oil

  • 2oz water

Pulse blend

  • 2/3 cup fresh parsley, chopped

  • 1 cup fresh basil, chopped

  • sea salt & pepper to taste

Steps

Step 1

Place all the ingredients under “Blend” into a food processor or high-powered blender. A food processor is preferred since removing all the ingredients from the blender once processed is easier.

Step 2

Place the food processor on low speed and slowly pour olive oil (in a single stream) until well incorporated and creamy.

Note: if the consistency is not where you want it, slowly drizzle 1oz – 2oz of water (or more) as it processes until it is smooth.

 

Step 3

Add herbs and pulse blend until well incorporated and creamy.  Season to taste with sea salt & pepper and pulse blend again.

Step 4

Enjoy immediately or place in the fridge to chill.  Enjoy as a spread for sandwiches, dipping sauce, a flavor enhancer for things like rice or quinoa, and ANYTHING else you’d like to use it on.  It’s that darn good!

Store in an airtight container in the fridge for no more than 2 weeks (but I doubt it will last that long).  Or, place it in an airtight container in the freezer and store it for up to 3 months.

Calories11cal

Protein2g

Carbs4g

Recipe 2

75% Cacao Tahini (Dark chocolate) Spread or Dip

Prep

10min

Cook

10min

Total

20min

180cal

Ingredients

Blend

  • 400g raw tahini

  • 200g 70-80% cacao melting dark chocolate (vegan)

    • slightly sweetened, melted

  • 3 tbsp pure cacao powder *

  • 4oz water


  • generous pinch of sea salt (~1.5 tsp) *

Stream blend

  • 2/3 cup olive oil


  • 2oz water *

Pulse blend

  • 4 tbsp raw cacao nibs

  • sea salt to taste

Steps

Step 1

Place the cacao (dark chocolate) in a bowl.  Melt it by boiling water and placing the bowl over a pot of simmering water so the steam heats the bowl and safely melts the chocolate.

Step 2

Place all the ingredients under “Blend” into a food processor or high-powered blender and process for about 2 – 4 minutes or until incorporated.  No worries if the consistency is not where you want it yet – we will address that in Step 3.

Note: A food processor is preferred since removing all the ingredients from the blender once processed is easier.

Step 3

Place the food processor on low speed and slowly pour olive oil (in a single stream) until well incorporated and creamy.

Note: if the consistency is not where you want it, slowly drizzle 1oz – 2oz of water (or more) as it processes until it is smooth.

Step 4

Add cacao nibs and pulse blend.

Enjoy immediately or place in the fridge to chill.  Enjoy as a sweet spread for sandwiches, a dipping sauce, a flavor enhancer for things like rice or quinoa, and ANYTHING else you’d like to use it on.  It’s that darn good!

Store in an airtight container in the fridge for no more than 2 weeks (but I doubt it will last that long).  Or, place it in an airtight container in the freezer and store it for up to 3 months.

Calories180cal

Protein3g

Fats16g

Carbs7g

Sodium5mg

Fiber2g

Sugar2g



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