1/2 cup canola oil
4 tablespoons lemon juice, see note
1 large clove garlic
2 whole green onions, chopped
2 stalks celery with leaves, chopped (or use inner leafy stalks)
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/3 cup tahini (unsalted, toasted)
Place all ingredients except tahini in a blender. Puree until smooth.
Add tahini and blend well. Serve immediately or refrigerate for up to a week. Makes approximately 2 cups.
Notes: We preferred this dip with 3 tablespoons lemon juice instead of four. Also, blend the dip until smooth, but be careful not to blend it too long or it will be runny.
Estes suggests serving this dip with vegetables, chips, crackers or apples. We also think it would also be a good substitute for guacamole on Mexican food.
Thursday, March 23, 2000
