I first discovered this truly addictive whipped tahini at a dinner hosted by Ashley Christensen as a part of her book tour for her (inventive and very cook-able) book Poole's: Recipes and Stories from a Modern Diner. It's a cinch to make and has since become a staple in my refrigerator. This ethereally smooth condiment works as a dip, spread, sauce, or just as a snack to eat by the spoonfull. I often use it to gussy up a piece of simply cooked meat or fish, but here I paired it alongside some lightly roasted spring vegetables.
WHIPPED TAHINI
From Ashley Christensen's Poole's Diner cookbook
- 1 1 ⁄2 cups tahini, well shaken
- 3 or 4 cloves garlic, crushed
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
In a food processor, combine the tahini, garlic, lemon juice, and salt and process for four to six minutes, until the mixture lightens in color. With the motor running, gradually add up to one cup water, processing until the mixture is super smooth and creamy, like mayonnaise; the mixture will seize at first before emulsifying into a smooth spread. Store in the refrigerator for up to a week.
