Fiery Fall Tahini


1 ¾ Cups

Prep Time

5 min


• ½ cup tahini
¼ Ricotta (leave out to make vegan)
2 tablespoons EVOO
¼ cup Yellowbird Serrano Condiment
2 large kale leaves
¼ cup filtered water, add more if too thick
Kosher salt to taste


Add all ingredients to blender and allow to blend to consistency of smooth peanut butter. Use this as a spread, dip, or drizzling sauce. This recipe will save for up to two weeks.

By |2018-10-14T14:18:19+00:00September 22nd, 2018|Recipes, Vegan, Vegetarian|0 Comments

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