8 tsp olive oil
3 cloves garlic, chopped
1/2 c tahini
2 tsp balsamic vinegar
1/2 tsp salt
Juice of 1 lemon
Several dashes of black pepper
1/2 tsp paprika
1/4 c lightly packed fresh parsley
1/2 c cold water

Heat garlic in 6 teaspoons of olive oil in a small saute pan over very low heat for 2 minutes, just until it's fragrant. Place the heated garlic and all other ingredients except the parsley in the food processor or blender, and blend until smooth. Add the parsley and pulse until the parsley is very finely chopped but not pureed.
Refrigerate at least 1/2 hour in an airtight container. You may need to mix in a little extra water once it's chilled.

Serving Size: Makes 16 2 tablespoon servings

Number of Servings: 16

Recipe submitted by SparkPeople user GOODBYE25.

 

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