2tablespoonslow sodium vegetable broth (or as needed)
1⁄4teaspoonbaharat
NUTRITION INFO
Serving Size: 1 (186) g
Servings Per Recipe:1
Calories: 1097.3
Calories from Fat 872 g80 %
Total Fat 97 g149 %
Saturated Fat 13.6 g67 %
Cholesterol 0 mg 0 %
Sodium 1080.2 mg 45 %
Total Carbohydrate45.9 g 15 %
Dietary Fiber 17.1 g68 %
Sugars 3.2 g12 %
Protein 31.2 g 62 %
DIRECTIONS
To blanch the garlic: Add unpeeled garlic to a small saucepan with boiling water and set the timer for 5 minutes. When time is up, remove from the heat and scoop out the garlic using a small sieve before rinsing under cold water; peel it.
Add the blanched peeled garlic to a mortar along with a ¼ teaspoon of ground sea salt. Crush the ingredients using the pestle until it turns into a paste. To this, add a tiny amount of lemon juice, about ¼ to ½ tsp., and continue mashing until it gets liquid.
In a mixing bowl, add tahini paste, garlic mixture and the remaining lemon juice. Whisk the ingredients until very well blended and the mixture gets thick. Add cold vegetable broth, a tablespoons at a time, until the desired consistency is reached, whisking constantly. Add Baharat and whisk until well incorporated. Serve right away otherwise transfer to the fridge until needed. Yields 2/3 cup.