One of the very first restaurants I remember eating at when we moved to Los Angeles was a cute, 24-hour diner on Beverly called Swingers.
On my first visit, I tried their vegan, house-made veggie burger and it was out of this world! They have bunches of veg-friendly menu options, so we quickly became regular visitors! Soon after, I discovered their Mediterranean platter– a dish complete with hummus, falafel and a greek salad dressed with something I can only describe as tahini-crack. It was so good, I could drink it!
For nearly 4 years, ever since trying that dressing for the first time, I’ve been trying to imitate it… with little luck.
But yesterday, that all changed. I was browsing through my new cookbook, Veganomicon, and its recipe for Tahini-Dill sauce immediately grabbed my attention. After looking over the ingredients, I had a good feeling about this one.
And, boy, oh boy was I right! It’s EXACTLY the same as the dressing I fell in love with at Swingers!
With a couple of modifications, it’s totally detox-friendly, too. Win, win.
adapted from Veganomicon
1/2 cup raw tahini
1/2 cup + 2 T. water
1 clove garlic
Juice of one lemon (about 1/4 cup)
1/2 T. raw apple cider vinegar
1/4 tsp. salt
1 cup lightly packed fresh dill
Simply throw all the ingredients in a blender, and blend until smooth and creamy! Store in the fridge for 3-5 days.
Now, try your best not to eat this on EVERYTHING.
This sauce makes a delicious veggie dip, or in my case… a finger dip. Yes, my fingers may have made their way into the bowl a couple of times. I seriously could just eat this stuff straight with a spoon! But, of course, I don’t recommend doing that. Veggies are way better dipping vehicles!
Hope you all enjoy it as much as I do!!