By the Gracious Vegan
I worked hard to get these proportions right. This comes out right every time, at least for my tastebuds. This works on everything: falafel, baked potatoes (sweet or white), all sorts of vegetables, and cooked grains as well. It is fast to make and lasts about a week in the refrigerator.
Makes 1.5 cups
Blend these together (food processor, blender, or stick blender). Add more water if needed.
3/4 cup tahini
1/2 cup warm water
1/4 cup lemon juice
2 cloves garlic, peeled and sliced
1/2 teaspoon salt
Timing: About 10 minutes
Nutrition: Whole-food, unprocessed; WFPBNO
Nutritional information (per Tablespoon): 46 calories, 4g fat, 1g sat. fat, 1g carbs, 49mg sodium, 1mg fiber, 2g protein