Looking for a last minute addition to your Super Bowl Sunday appetizer table? Give this amazing artichoke tahini sauce recipe a try! It makes a delicious sauce for steamed vegetables or, let it chill in the refrigerator for an hour or so and serve as a dip for bread or raw vegetables. This recipe comes from The Bone Broth Secret, written by Louise Hay and Heather Dane.
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Love is The Ultimate Spice!
|2 tbsp ghee or butter||¼ cup TFC Organic Chicken Bone Broth|
|½ cup red onion, diced||2 tsp dried dill|
|2 tsp dried oregano||2 tsp ground rosemary|
|1 tsp Herbamare (organic sea salt & herbs) or regular sea salt||1 tsp black pepper|
|12 oz jar of artichoke hearts in water||2 tbsp tahini (or almond butter or sunflower butter)|
|¼ cup oil from the top of a tahini jar (or sesame oil)|
Optional Prep: Drain the water from the jar of artichoke hearts and put the artichoke hearts in a bowl. Soak them in just enough water to cover the artichokes. This removes citric acid. After an hour, drain the artichokes.
Put the ghee or butter in a small skillet and set the burner to low, allowing the butter to melt. Add the bone broth, onion, dill, oregano, rosemary, Herbamare (or sea salt), and black pepper, and saute on low until the onions are translucent.
Remove from heat and let cool; then pour into your food processor with the S-blade and add the artichokes, tahini, and tahini oil (or sesame oil). Process until fully blended. Add more Herbamare or sea salt to taste.