– INGREDIENTS –
- 2 garlic cloves
- 1 shallot
- 1/2 cup extra-virgin olive oil
- 1 1/2 cups tahini
- 1 tablespoon freshly chopped rosemary
- 2 tablespoons freshly chopped thyme
- ½ cup freshly chopped parsley
- 2 teaspoons sea salt
- 2 tablespoons apple cider vinegar
Peel all the garlic and then slice thin. Repeat with the shallot.
Place the olive oil, garlic and shallots in a medium sauté pan and heat on low heat for 5-6 minutes to infuse the oil. Remove from the heat, stir in the rosemary and thyme and set aside to cool.
In a medium mixing bowl, add the tahini, the remaining ingredients and the garlic + oil mixture. Stir to combine. Serve with sliced vegetables or flax crackers. Best served at room temperature. Store leftovers in an airtight container for up to a week.
Nutritional analysis per serving
(about 2 tablespoons): Calories 250 • Total fat 17.2 g • Fiber 7.7 g • Protein 6.4 g • Sodium 55 mg
This article was republished with permission from drhyman.com.