Healthified Tahini Sour Cream and Onion Dip (Raw, Vegan, Paleo, Clean)

Whether it's a Netflix and chill night with bae, a get together with friends, or a special celebration with family, no party is complete without a good onion dip. Creamy, tangy, and full of sweet onion flavor, it's the perfect companion to chips or a fresh veggie platter. However, if you're vegan, avoiding dairy, or just trying to eat healthier, traditional onion dip isn't something you're likely going to reach for. Unless of course, it's this recipe right here.

Instead of cracking open a tub of sour cream, you'll be using a base of creamy stone ground raw sesame tahini. Tahini is the perfect dairy sub in for a dip - it's naturally rich with healthy oils, lending substance and richness. Instead of using caramized or roasted onions, we kept them raw - onions in their raw state are loaded with detoxifying and immune boosting sulphur compounds. And we think it's safe to say everyone could use a little immune support right about now. Tahini is also a great source of nutrients to help fortify the blood, bones, and body, mainly calcium, phosphorus, magnesium, lecithin, potassium and iron. According to Ayurvedic medicine, sesame seeds are a very strengthening, grounding, and warming food. Tahini is recommended to help balance a Vata dosha type - a perfect choice for those of us that tend to run cold, feel ungrounded, and/or experience nervousness or anxiety, expecially during the winter season when Vata can become easily imbalanced.

Tahini is an excellent addition to your winter menu, whether it's in dips like this one, in salad dressings, added to smoothies, served with fresh fruit, drizzled over sweet potatoes, or eaten straight out of the jar as a snack.

Serve this dip with organic potato chips, homemade root vegetable chips (recipe also shared below), fresh veggie slices, or raw crackers. Enjoy! 

The Recipe 

Raw Vegan Tahini Sour Cream and Onion Dip

Ingredients

1/3 cup Dastony Stone Ground Sesame Tahini

1.5 Tbs fresh lemon juice

2 Tbs sweet onion, finely diced

1.5 Tbs packed parsley, chopped

1 Tbs cold pressed olive oil

1/3 tsp pink Himalayan sea salt

1/4 tsp black pepper

1/3 cup purified water

Instructions - onion dip

1. Place all ingredients in your blender carafe except for diced onion and parsley. Blend until smooth.

2. Once smooth, add chopped parsley and diced onion, pulse the blender a few times to incorporate. You want their to be some texture left - so do not blend the herbs and onion completely.

Oven Baked Root Veggie Chips

(Note: you will need a mandolin slicer in our to get your vegetable chips thin enough for chip making.)

Ingredients

 

Your choice of root vegetables! Try:

 

Beets - red and golden

Parsnip

Sweet Potato

Rutabaga 

Turnips 

 

Coconut oil or avocado oil to coat 

Pink Himalayan sea salt

 

Instructions - root veggie chips

 

1. Wash veggies thoroughly, then using a mandolin slicer - with the appropriate hand guard (!!) thinly slice vegetables (to 1/8 inch or thinner).

 

2. Place all veggie slices in a bowl and drizzle with melted coconut oil or avocado oil. 

3. Lightly spray cooke sheet with oil (we love Chosen Foods brand) 

 

4. Arrange veggies on cookie sheet and sprinkle with salt.

5. Bake at 400 degrees for about 30 minutes, or until your veggies are crispy, but not burned!