I am always on the lookout for fascinating paleo sources of protein, and I believe this one is truly a frontrunner. It is a full-bodied paste that contains walnuts and tahini – two great protein-rich foods. Besides the nutrition features, it tastes amazing!

This dip is a delightful topping for firm root vegetables such as sweet potatoes, squash and turnips. It can also be used in combination with meat, poultry, or fish recipes or as a raw vegetable dip served hot or cold. The taste is so wonderful, you might even want to eat it alone.

Ingredients
  • 1 c walnut pieces
  • 2 tbsp minced garlic
  • 4 tbsp tahini butter
  • 4 tbsp lemon juice, fresh squeezed
  • 4 tbsp chopped parsley
  • Salt to taste
Directions
  1. Using a pestle and mortar, pound walnuts, garlic, salt together until walnuts are broken.
  2. Slowly add tahini butter and lemon juice, stirring well to combine.
  3. Stir in chopped parsley.
  4. Refrigerate until ready to use.
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