Tahini Garlic Spread
Since I am on my fourth round of Whole 30, I have decided this round is about experimenting with a variety of sauces and spreads. Seasoning meat and vegetables can help you not get bored, but also having different spreads and dips for pieces of steak and chicken can help you get through your challenge. I have been reading a lot of paleo and Whole 30 recipes online and in books lately, and keep seeing tahini as a good option for making sauces. Tahini (aka ground sesame seeds, one of the main ingredients in homemade hummus) is approved for Whole 30, so I wanted to make a spread that would go well with my burgers I made the other night. I did some research and came up with this recipe, and I found that Trader Joes carries it for an affordable price. It pairs really well with beef and lamb and give a Mediterranean feel meals.
1/2 cup tahini
3 cloves of garlic
3 tablespoons olive oil
4 tablespoons lemon juice
1/2 tablespoon dried parsley
1/4 teaspoon cumin
salt and pepper to taste
Open your jar of tahini and mix together the separated oil and ground seeds. Similar to all natural peanut butter or almond butter, there is a natural separation of the oil. Mix well, and scoop out the appropriate portion.
Get out the food processor. Add the tahini and all of the remaining ingredients.
Blend until smooth, scoop out and spread on what ever meat you want, or have on the side for dipping
MEG'S AFTERTHOUGHTS: This will make about a cup worth of spread. The oil will separate, so make sure you stir it well before using. It will store well for about a week in the fridge. The longer it sits, the better the flavors blend together. I tasted it again a couple of days after making it and I loved it even more.