This creamy, spicy tahini dip is bold, addictive, and just the thing to wake up your veggies or grain bowls. The original recipe from the book I Am Grateful calls for ¾ cup fresh coconut milk. Since I didn’t have any young coconuts sitting around, I used canned, organic coconut milk and part water to replace the fresh milk. I also replaced the ¼ cup of white miso called for with ½ teaspoon of Herbamare (or sea salt).
Ingredients
½ cups
canned
coconut milk
½ cups
sesame tahini
¼ cups
water
¼ cups
raw almond butter
3 tablespoons
freshly squeezed
lemon juice
1
jalapeño peppers
seeded and chopped
4 cloves
garlic
½ teaspoons
Herbamare
(or sea salt)
¼ teaspoons
cayenne pepper
