January 4, 2018

Suits all phases


2 garlic cloves, finely sliced
1 shallot, finely sliced
½ cup extra-virgin olive oil
1½ cups tahini
1 Tbsp freshly chopped rosemary
2 Tbsp freshly chopped thyme
½ cup freshly chopped parsley
2 tsp sea salt
2 Tbsp apple cider vinegar


  1. Place the garlic, shallots and olive oil in a medium sauté pan over 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.
  2. In a medium mixing bowl, add the tahini, the remaining ingredients and the garlic oil mixture. Stir to combine. Serve with sliced vegetables.


  1. Best served at room temperature.
  2. Store leftovers in an airtight container for up to a week.
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