This recipe comes from Charity Morgan's new cookbook Unbelievably Vegan.

"This kickin’ sauce is so addictive, you’ll start planning your meals around it. Tahini adds a luscious mouthfeel and richness to the sauce and makes it ridiculously creamy. As a bonus, tahini is more stable than plantbased butter, which has a tendency to break in an acidic sauce. This is so good tossed with baked chickpeas and roasted vegetables, as a dip for crudités platters, and for taking plain vegetables or tofu to the next level. You’ll thank me later."

INGREDIENTS
1 c hot sauce (the classic choice is Frank's RedHot Sauce)
½ c Seed + Mill Organic Tahini
3 garlic cloves
½ c water

STEPS
1. In a high-speed blender (or beaker if using an immersion blender), combine the hot sauce, tahini, garlic, and water. Cover and blend until very smooth. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

Photo courtesy of Emily Dorio.