Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
It's funny what inspires me sometimes to research and try a new recipe. This tahini sauce is such an instance. I had a bunch of celery that needed to get eaten ASAP, but I don't enjoy eating it plane. My go-to is typically peanut butter but I wasn't in a peanut butter mood. I have hummus on hand but don't love the combo of celery and hummus. Obviously ranch is great but I didn't want the dairy and don't have the ingredients to tackle a dairy free version.
What I did have on hand was a jar of tahini which is basically the peanut butter version of sesame seeds. I know it is a key ingredient in hummus but started to realize from Mediterranean restaurants that tahini can be made into its own creamy sauce. So that's what kicked off my research. It turns out that creamy texture doesn't require dairy at all. It's magic that happens when you whisk/blend ice cold water with tahini. Add a few other key flavors like garlic and lemon and voila, you have a delicious sauce.
Tahini sauce has multiple purposes including drizzled on veggies, as a salad dressing, or in a sandwich or wrap. And it certainly serviced my intended purposes which was to use as a dipping sauce for celery. I grabbed a high rated recipe online from Cookie and Kate and modified quantities and process for what works for me. I will definitely be making this more often given how easy it was to make.
Ingredients
- 4 tablespoons (1/4 cup) tahini
- 2 tablespoons lemon juice
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt if tahini is not salted (1/4 teaspoon if salted)
- 4 tablespoons ice cold water
- Parsley or other herbs (optional)
Directions
- Place all ingredients except water and herbs in a Cuisinart or blender and blend until well mixed. Scrape down sides if need be.
- Add water in two parts blending after adding the first 2 tablespoons and then again after the second. This should create a super smooth, creamy texture.
- Serve as is or add herbs either pre-chopped or use the Cuisinart to mix them in.
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