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
- Using a pestle and mortar, pound walnuts, garlic, salt together until walnuts are broken.
- Slowly add tahini butter and lemon juice, stirring well to combine.
- Stir in chopped parsley.
- Refrigerate until ready to use.