Recipe Directions

I used a blender but you could easily use a food processor.

Add oil and nutritional yeast first. Add the rest of the veggies, tahini, and salt then mix around with a spoon making sure the veggies reach the bottom.

Blend until you reach a desired consistency!

I let mine sit for a couple of hours before I served.

* I didn't have any on hand, but I would imagine a bit of lemon juice would add some flavor as well.

Great for a dip for veggies or veggie chips!

KMcR's Thoughts

I had to use up some things in the fridge and came up with a deliciously creamy dip with quite a bite! I used it as a base for lettuce wraps and topped it with black beans, sliced yellow pepper, sliced mushrooms, radishes, and a few pine nuts. So good.

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Wow! This was amazing! I made it with the juice of a small lemon.

Even my 10 year old daughter loves it. I think she is going to eat it all up before it can set in the frig for a while.

Thanks so much for the recipe.

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yummy...eating some now. All I had in the fridge were some old radishes, green onions and a red beet, so your recipe was perfect. I just replaced the cucumber with the beet. I also used olive oil and lemon juice instead of hemp and ground up some sesame seeds instead of tahini. delicious.

...it's pink, here's a picture: http://i30.tinypic.com/jsg5dw.jpg

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susiewannaberaw's Review

Radish Garlic Tahini Dip
5
5 out of 5

just made this without the radishes or cucumbers...poured it over raw collard greens.....yum!! still has the bite!!

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that sounds yum, i love tahini at the moment and wanted a new dip recipe to dip my veggies in :-)

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