Ingredients:
- ½ cup tahini
- ¼ Ricotta (leave out to make vegan)
- 2 tablespoons EVOO
- ¼ cup Yellowbird Serrano Hot Sauce
- 2 large kale leaves
- ¼ cup filtered water, add more if too thick
- Kosher salt to taste
Instructions:
- Add all ingredients to the blender and allow to blend to the consistency of smooth peanut butter. Use this as a spread, dip, or drizzling sauce.
Will save for up to two weeks.
