INGREDIENTS
- ½ cup smooth almond butter
- 3 tbsp tahini
- 4 tsp lime juice
- 1 tbsp sodium-reduced soy sauce
- 1 piece (¾ inch/2 cm) fresh ginger, peeled and sliced
- 1 tsp liquid honey
- 1 clove garlic
- ¼ tsp each salt and pepper
- toasted sesame seeds (optional)
PREPARATION
- In blender, combine almond butter, ⅓ cup water, tahini, lime juice, soy sauce, ginger, honey, garlic, salt, and pepper.
- Purée until smooth, adding up to 2 tbsp more water if needed to reach the desired consistency.
- Scrape the mixture into a serving dish.
- Sprinkle with sesame seeds if desired.
- (Optional make-ahead step: Cover and refrigerate for up to 24 hours.)
- To serve, let the mixture stand at room temperature for 1 hour.
- Whisk in more water, ½ tsp at a time, until the mixture reaches the desired consistency.
NUTRITIONAL INFORMATION, PER 1 TBSP: about 56 cal, 2 g
pro, 5 g total fat (1 g sat. fat), 2 g carb, 1 g fibre, 0 mg chol,
90 mg sodium, 63 mg potassium. % RDI: 2% calcium, 3%
iron, 1% vit C, 3% folate.
TIP FROM THE TEST KITCHEN
The dip gets thicker the longer it
stands; thin it with a bit of water
before serving, if needed.
