This is hearty enough to use as a dip for crackers or raw vegetables.
Servings: 2 cups
- 1 small onion (about 4 ounces)
- Juice of 2 lemons (about 1/2 cup)
- 1/2 cup tahini
- 4 tablespoons olive oil
- 1 tablespoon flaxseed oil
Combine the onion, lemon juice and tahini in the bowl of a food processor and process until smooth. With the motor running, add the oils in a slow stream.
Adapted from a recipe by Casey Seidenberg, co-founder of Nourish Schools, a District-based nutrition education company.
Tested by Jane Touzalin.
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