Tahini Dip for Sunflower Microgreens

Of all the microgreens, the sunflowers are the most sturdy (and the crowd favorite, according to our CSA members). You can easily pick them up by their stem and pop them into your mouth. If you’re a fan of crudités or  charcuterie boards, I think sunflower microgreens would make a wonderful, and unexpected, addition to your platter. 

Serve these microgreens “naked” with this tahini dip on the side for simple, clean snacking.

Prep time: 15 minutes
Yields 2.5 cups

Ingredients

• 1/4 cup tahini

• 1 can chickpeas, drained, water reserved

• 1/2 cup chickpea water, more if needed 

• 1/4 cup olive oil

• Juice from 1 lemon

• 1 garlic clove

• large pinch of salt, about 1/2 tsp

• large handful of sunflower microgreens, rinsed

In a blender, add all the ingredients and puree until very smooth (air is the secret ingredient for its texture). The consistency should be more like a dressing than a dip. Add more chickpea water (or regular water) if needed and add salt to taste. You should be able to easily dip a sunflower green into the mixture and remove it with a light coating; if the stem bends or snaps, the mixture is still too thick.

Pour into a small bowl and serve alongside sunflower microgreens for dipping. Save any remaining dressing in a container and keep in the fridge for another 5 days. 

This dressing also pairs well with other raw veggies, like carrots, kale, broccoli, or radishes.