½ cup sesame tahini
2 tablespoons shoyu or tamari
1 tablespoon ume plum vinegar
½ bunch parsley chopped
½ bunch scallions chopped
¾ cup of water (more or less)
- Put tahini, shoyu/tamari, vinegar, parsley and scallions in food processor.
- Blend and add water slowly to achieve desired consistency.
- Platter the steamed greens and top with Tahini sauce or use as dipping sauce for crudité veggies.