>Light tahini dip for crunchy vegetables


I am not a big fan of mayonnaise and in any case I have never succeeded in making a good enough one so the dislike must be mutual: I dont like it and it doesnt like me… but I have recently come across this dip and for me it ticks all the boxes  that mayonnaise does not:

  1. Lean and light – not oily
  2. Tasty in an exotic kind of way
  3. Quick to make
  4. Impossible to fail!

Ingredients list:
1 garlic clove
Tahini 50 ml
Silken Tofu 115g
Lemon juice to taste
Rapeseed oil 50ml
Spring onion 1 chopped
Light soy sauce 1 tbsp
Same amount of water
Pinch of salt and smoke paprika

Crush the garlic and stir in the tahini. In a blender, add the tofu, lemon juice and the tahini mixture. Then drizzle in the oil and soy sauce. Add water in if it feels too thick and stir in the chopped spring onion and the salt and paprika. Re-ajust with more lemon juice or oil if needed. The mix must be creamy and of a pale buff colour like a really nicely set mayonnaise.

Serve with lots of vegetable sticks (carrots, cucumber, celery) or some vegetable crisps. Enjoy immoderately! If more moderate, you can keep it in the refrigerator in a screw-top jar for a fortnight.

Nutrition notes: A lighter dip, full of good quality protein and low fat. You can up the content in healthy Omegas by using a bit of linseed oil or whizzing a cup to linseed into the mix. Good for your colon and easy on your arteries – who would want mayonnaise instead?!
Recipe adapted from “Food combining for weight loss and health” by Gilly Love and Patrizia Diemling.


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