Sometimes you just need a good snack in between meals or a small plate to serve to guests. When people think of snacks, they usually think of chips, popcorn, cookies and other processed foods. Snacking doesn’t have to be unhealthy; in fact, it shouldn’t be. This roasted garlic and tahini spread is the perfect snack to serve with crudite or flax crackers, and it’s approved for all of my programs. Enjoy!
– INGREDIENTS –
2 garlic cloves
1 shallot(raw onion)
1/2 cup extra-virgin olive oil
1 1/2 cups tahini(Seasome Seed)
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
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