by Caitlin Saniga
- 1 cup smooth or chunky peanut butter
- 1 cup tahini
- 1/4 cup sesame seeds, toasted
- 1/4 cup sunflower seeds, toasted
- 1/2 cup walnuts pieces, toasted
Mix together the peanut butter and tahini in a medium bowl. Stir in the seeds and nuts. Store in a jar in the refrigerator for up to two months. If the butter separates, stir it with a knife.
Makes 2-3 cups.
Recipe adapted from: New Recipes from Moosewood Restaurant