By Sarah Murphy-Kangas, In Praise of Leftovers
My confession here is that I didn't measure the tahini and olive oil I poured in. (I could make this confession with every post, but I don't want to scare you.) Start with 4 tablespoon of each, and add more according to taste and to your desired consistency. It's easier to add more than to subtract it.
3 cups raw broccoli florets, washed and cut on the small side
1 garlic clove
Salt
2 teaspoon lemon zest
Juice of 1/2 lemon
4-6 tablespoons. tahini
4-6 tablespoons olive oil, plus more for drizzling
1. Put all ingredients except for the olive oil into the bowl of a food processor. Pulse about 10 times, until mixture is a chunky puree, then add olive oil in a stream while food processor is running to form a smooth dip. Add more of anything to taste. To serve, drizzle with a little more olive oil.
2. Serve with pita chips, tortilla chips, crackers, or raw veggies.
Click here to read the full blog post at In Praise of Leftovers
