IT’S SNAAAAAACK TIME!!!
I love packing carrot sticks for munching on in the afternoon when I’m feeling snacky. I usually peel and chop a whole bunch of them (and celery sticks) on Sunday’s when I’m doing my meal prep for the week, and I find they last well in the fridge. I like carrot sticks straight up, but sometimes a little something with them really hits the spot. A little pot of this lemony tahini sauce is great for dipping carrot sticks in – just a couple of tablespoons will do the trick. It means this snack satisfies my preferred produce + protein combo, and tahini is a great source of plant-based calcium to boot.
To make the tahini sauce simply whisk together:
- ⅓ cup tahini paste
- 3 Tbsp freshly squeezed lemon juice
- 1 Tbsp extra virgin olive oil
- ½ cup water (more for a thinner sauce)
- salt and freshly ground black pepper
It’s the tahini sauce recipe from these Tempeh Reuben Bowls, so if you’ve made those and have extra sauce kicking around, now you know what to do with it!
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