Curried Sesame-Peanut Dip

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Serve with cauliflower florets. From The Natural Gourmet by Annemarie Colbin.

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Yield:

1 2/3 cups

Added:

December 4, 2009

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Ingredients

1/2 cup chunky peanut butter

1/2 cup tahini

2 tablespoons maple syrup

5 tablespoons shoyu or tamari, or to taste

2 to 3 cloves of garlic, finely minced (optional)

cup water (or more, if necessary)

10 teaspoons to 12 drops hot sauce or ⅛ cayenne pepper

1 teaspoon curry powder

1 teaspoon ground cumin seed

1 teaspoon ground coriander

1 teaspoon ground dill seed

1 tablespoon sunflower, peanut, or sesame oil

Preparation

1

In a small bowl, mix together the peanut butter, tahini, maple syrup, shoyu and garlic with a wooden spoon, adding the water gradually until the desired consistency is reached.

2

Measure out the spices. In a small skillet, heat the oil over high heat and sauce to spices for 5 seconds. Add to the peanut butter/tahini mixture and blend well.

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