This recipe appeared in the cookbook Leon: Naturally Fast Food after I invited the people putting it together to come sample GOOD raw food.
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<br />I knew I had them when I caught them licking their fingers.
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<br />The original idea was a curried carrot soup. Instead, the thick, rich dip is a wonderful starter and a great sampler of raw food. It is super quick and easy and can be made a few days in advance (if this is the case, you might want to give it a good stir and add a little water)
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<br />I serve it in a hollowed-out red pepper, surrounded by dehydrated crackers -- eighties-tastic!
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<br />Note: Most people won't have raw tahini. Using the roasted kind is fine although for optimal nutrition, try to get tahini made from unhulled sesame seeds.

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