Monday, May 10, 2010
Sesame Carrot Dressing
1 c hulled, white sesame seeds, ground in blender on high
1 c water
1/2 c olive oil
1/3 c carrots, chopped
2 cloves garlic, minced
3/4 tsp. Real Salt
1/2 tsp. cayenne
This dressing is even better after refrigeration, but due to the olive oil which partially solidifies in cooler temps, it will be less flowing. I actually prefer it thicker, but if you don't, just stir it a bit to get it a little warmer, which will help it flow easier.
It is also great as a dip or spread in a wrap!
*This recipe was inspired by Kristen Suzanne.