(Adapted from a recipe by chef Barak Yhezkeli, Galilee Culinary Institute) Tahini sauce gets a new look here with almond flour standing in for the traditional sesame seed paste. The texture is different from tahini sauce, but the flavor is addictive.

INGREDIENTS:

1 c. almond flour

3/4  c. grape seed oil or sunflower oil

1 small garlic clove, peeled and chopped

1 tsp. za’atar, or more to taste (you could substitute a mixture of dried thyme and sumac if you have it)

1/4 tsp. coarse kosher salt, plus more to taste

1 tbsp. freshly squeezed lemon juice, plus more to taste

Freshly ground black pepper, to taste

Cold water as needed to achieve desired consistency

Fresh chopped parsley or mint, for garnishing

Pita chips and carrot sticks, for serving

DIRECTIONS:

1. Place almond flour in a blender. Turn on the blender and slowly drizzle oil through the lid. Add garlic, za’atar, salt, lemon juice and black pepper. Process again, adding cold water, if necessary, to reach the consistency of a dip.

2. Transfer dip to a bowl and garnish with chopped parsley or mint.

3. Serve with pita chips and carrot sticks.