*As seen in our Botanica at Home: Whipped Tahini video*Whipped tahini is so versatile and foundational that we deem it to be one of Botanica's "mother sauces." Whipping the tahini with water turns it into a fluffy; silky spread; the addition of garlic; lemon and salt ensure it leaves the food processor deliciously seasoned. We use it as a dip (so good with cucumbers!); as the base of tartines; or as the creamy anchor of a dish of roasted vegetables.We also turn it into a salad dressing (tahini ranch) and a verdant herb sauce (green tahini)... see those being made in the video! At Botanica this past winter; we used it as a sauce for fish & potatoes; draping par-cooked halibut and peewee potatoes in slightly thinned whipped tahini; finishing them in the oven; and serving with marinated lemons on top.As for tartine inspiration; the one in the picture above is topped with marinated heirloom beans (olive oil; lemon; garlic; nigella; parsley). Here's one with mushrooms; herbs & poached eggs. We spread it on our cauliflower sabich. Another favorite from a past Botanica summer menu had whipped tahini; coal-roasted eggplant and sungold tomatoes on top.In conclusion; WE LOVE WHIPPED TAHINI -- and we think you will; too.

• 1 CUP TAHINI
• 2 LARGE GARLIC CLOVES, PEELED
• 1/4 CUP LEMON JUICE
• 2 TEASPOONS SALT
• 1 CUP COLD FILTERED WATER

Blend garlic and lemon in a food processor until the garlic is minced. Add tahini and salt. With the food processor running; stream in enough water to reach a creamy consistency. It will first break; fear not! Keep adding water slowly until it comes together light and smooth and holds a soft peak (it will firm up substantially when refrigerated). Season to taste. Keeps in the refrigerator for a week (at least).