Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
358
Calories
4g
Protein
35g
Fat
9g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Water | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1⅓ cup canola oil
- ⅔ cup water
- 6 tbsp tahini
- 6 tbsp cider vinegar
- 4 tbsp lemon juice
- 5 tbsp soy sauce
- 6 cloves garlic
- ⅛ tsp xanthan gum
- 2 tbsp sesame seeds , toasted
- 2 tbsp parsley
- 2 tbsp chives
Directions
1
In a blender , combine the oil, water, tahini, vinegar, lemon juice, soy sauce, garlic, and xanthan gum. Blend on high for about 2 minutes. You will see a change in the texture of the mixture as the xanthan gum starts to work, producing a very smooth, creamy appearance.
2
Add the sesame seeds, parsley, and chives. Blend on low, just until mixed.
Recipe sourced from
wikibooks