Mexican Tahini Sauce/Dip

Recipe from The Vegan 8 

Husband-Tested in Alice’s Kitchen

This delicious sauce/dip comes together quickly with ingredients you may already have in your kitchen. It was meant to be used as a dip for sweet potatoes, but I added a bit more water than the recipe calls for so that I could drizzle it over a Mexican style nourish bowl*. This is good enough to serve at a casual dinner party.

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin powder
1 teaspoon chili powder
¼ - ½ teaspoon fine sea salt 
2 Tablespoons fresh lime juice or lemon juice
3 Tablespoons tahini
2 teaspoons pure maple syrup 
1½ Tablespoons or more water

Add all of the ingredients to a small bowl and whisk really well with a fork for a couple of minutes until the dip is thick and smooth. Taste and add any more chili powder or spices if you want it extra spicy. If you want the dip thinner, add just a little more water, keeping in mind that it will dilute the flavor some. 

*Here’s how to make the Mexican-inspired nourish bowl pictured above:
Line a bowl with shredded Romain lettuce.  If you have some purple cabbage, add some shredded cabbage if you like. Add some red, yellow or orange bell pepper, chopped.  Add some sliced radishes.  Add some roasted corn.  (I heated up some frozen roasted corn.) Top with some sweet potato chunks that have been roasted at 425F for 30 minutes or until charred.  (I drizzled the sweet potatoes with a bit of olive oil and tossed with about 1 Tablespoon of taco seasoning before popping them in the oven.) Add a dollop of Homemade Guacamole or some avocado chunks. Drizzle the whole nourish bowl with some Mexican Tahini Sauce.