Makes 2 cups / Great for dunking raw or lightly cooked vegetables, last night’s baked potato (chilled and sliced into wedges), or strips of leftover cooked pork or chicken. This dip also doubles as a delectable dressing for tossed green salad—an overlooked but refreshing snack. Look for bottled (but not creamed) horseradish in the refrigerated section of your natural foods store.
1/2 cup hot water
3/4 teaspoon unrefined sea salt
1/2 cup raw or lightly toasted, unsalted sesame tahini
1/4 cup lemon juice
1/2 teaspoon dry mustard
3-4 tablespoons prepared horseradish (such as Bubbies), squeezed of excess liquid
1/4 cup cold water
1-2 teaspoons honey, to taste
1/4 cup minced fresh parsley
1/4 cup minced scallions (white and light green parts)
1/4 teaspoon ground black or white pepper (optional)
1. In blender or food processor, combine hot water, sea salt, and tahini, and blend until smooth. Add lemon juice, mustard, horseradish, and cold water. Process until smooth. Taste and adjust with honey.
2. Transfer to a wide-mouth jar or bowl with a tight-fitting lid. Stir in parsley, scallions, and pepper, if using. Cover and refrigerate for at least 4 hours, until thick. Use within 10 days.
