It’s no secret that I’m a big fan of tahini – it goes so well with both Asian and Mediterranean dishes and is filled with calcium and nutrients.

I usually combine it with miso paste and tamari to go with noodles; tonight though I tried a different recipe to accompany a colorful dish of spirulized beetroot with tofu chunks.

Recipe

2 tbsp tahini

1 tbsp almond butter

Juice of half a lemon

1 tsp tamari

1 tsp nutritional yeast

Pinch of cayenne and black pepper