Black garlic tahini
A thick, savory tahini dip that pairs perfectly with grilled pitas or crusty artisanal bread.
One of my favorite grocery haunts is Trader Joe’s – they’re constantly bringing in new products that are just so much fun to play around with. I was eyeing some beautiful persimmons when my eye fell on these bags of black (fermented) garlic – a product I’d been wanting to try for weeks. The fermentation process takes the kick out of raw garlic and creates a natural sweetness (without having to roast it). I briefly considered trying to make black garlic at home, but thanks to TJ's, didn’t need to!
The first few bags I bought were polished off before I could play around with them as an ingredient – my family shmeared the black paste right onto home-baked bread and enjoyed it straight up.
But I finally made it back to the store, stocked up again, and quickly whipped up this batch of black garlic tahini. It’s wonderful. Seriously addictive. Like, I just finished all the grilled pitas and I’m looking around for something else to dip in it.
- 12 ounces tahini paste
- 2-3 heads black garlic, pulp only
- Juice of half a lemon
- 1/2 cup curly parsley
- 1-1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1-2 tablespoon water, optional
Slice off the top of each garlic head in a semi-circular motion (following the shape of the garlic) to access the cloves.
Combine all ingredients, with the garlic cloves, in a food processor or blender. Blend until smooth, scraping down the sides as needed.
Taste, and add more salt, pepper, water or lemon juice as desired.
You can adjust the consistency of the tahini by adding more lemon juice or water to make a pourable consistency (this recipe yields a thick spread).
Serve with grilled pita wedges, multi-grain crackers or as a sauce for chicken or fish.