Difficulty
Average Recipe
Prep Time
15 minutes
Servings
6

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). 

Read more about this recipe on the blog.

Spicy Dairy-Free Tahini Dip

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