One of my former colleagues texted from ten minutes away to let me know that she was going to be dropping by. This kind of impromptu socializing is never my favorite thing to begin with, let alone on a Friday when my fridge is near empty because my weekly shop order comes on Saturday morning.
I am quite proud of coming up with this delicious snack from half a package of tofu, a third of a leftover daikon root which I turned into oven fries, and various pantry staples. I will make this again this summer and serve it with a variety of crudités, though my monochromatic offering was rather pretty and more than my guest deserved for the unexpected visit. It was strangely yummy for such an off the cuff invention.
This makes about 1 cup of dip
1/2 package of firm tofu
1/3 cup of tahini
2 tsps chopped red onion
Juice from 1 lemon
Splash of your favorite hot sauce or 1/2 tsp of aromatics from the bottom of chili crisp oil
Olive oil if needed
Salt to taste
Combine all of the ingredients in a blender and blend until very smooth. You can add a bit of olive oil to the dip if it is too thick for the blender and you need a little liquid to move it along. I added two teaspoons of citrus oil.