Try this Ginger-Tahini Dip recipe, or contribute your own.
Suggest a better descriptionCombine tahini, lemon juice, water, ginger juice, teriyaki sauce, honey, and garlic in a good processor or blender and process until smooth. All the dip ingredients can be placed in a serving bowl and stirred until combined. At first, the mixture will appear curdled, but keep stirring and it will become creamy. Serve with assorted raw vegetables. Makes 1 cup NOTES : *Grate fresh gingerroot and squeeze to yield juice. Depending upon freshness of root, 1/4 to 1/3 cup of grated gingerroot will yield 1 tablespoon of juice. Recipe by: The No-Tofu Vegetarian Cookbook
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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 8 servings | ||
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Calories: 76 | ||
Calories from Fat: 48 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 103.4mg | 4 % | |
Potassium 175.8mg | 5 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 4.7g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 76
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