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
- 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.
- In a medium mixing bowl, add the tahini, the remaining ingredients and the garlic oil mixture. Stir to combine. Serve with sliced vegetables.
- Best served at room temperature.
- Store leftovers in an airtight container for up to a week.