Sour Spicy Sweet

Labor Day has come and gone, my friends, and it's time to pack away your white pantsuit for another year and prepare for the imminent takeover by our pumpkin overlords. In the meantime, though, as you're packing in as many picnics as possible before the weather turns, I highly recommend this amazing Spicy Tahini Dip for all your September snacking needs.

I love how thick and creamy this dip is, and that there are no weird ingredients or high-speed blenders required! Just dump everything in a bowl and whisk it up - the tahini makes everything nice and smooth, while the lime and spices give it a tangy bite that keep the sesame flavor from being too overwhelming or heavy. 

An embarrassing amount of this dip was transported into my mouth via roasted purple potatoes, because they're adorable and delicious, but you can and should eat this with raw veggies, baked tofu or tempeh, grilled corn or artichokes, or anything else that would benefit from this magical combination of flavors (hint: everything). Bonus: if you add a little water to thin it out, it magically transforms into a dressing for your favorite salad!

Spicy Tahini Dip

adapted from The Vegan 8

Makes about 1 cup

¼ cup tahini
¼ cup lime juice (this was one giant juicy mutant lime for me)
1 tablespoon maple syrup
1 tablespoon olive oil
1 tablespoon chili powder (or cayenne, or paprika - whatever you've got on hand)
1 tablespoon chopped cilantro
1 teaspoon garlic powder
1 teaspoon cumin
salt and pepper, to taste

Whisk together all the ingredients until you have a smooth, evenly blended mixture. Adjust the chili powder, lime, and maple syrup as necessary to achieve your desired taste and thickness, then shovel into your mouth with a spoon. Does this even count as a recipe??

Note the overflowing bowl of chili powder.  

Tahini looks like it would be tasty by itself...but it isn't.