BREAK FROM THESE BEANS: Legumes like chickpeas or peanuts are shunned on the Whole30 program as they contain high levels of phytates, or “antinutrients,” which can inhibit the absorption of beneficial minerals and antioxidants. Cooked green beans and sugar snap peas, however, are A-OK, as they contain much lower levels.
- Prep Time
- 1 cupServings
3 tbsp extra-virgin olive oil + additional for garnish
¼ small yellow onion, minced
2 cloves garlic, minced
½ cup tahini
2 tsp lemon zest + 2 tbsp fresh lemon juice
1½ tbsp harissa paste
¼ tsp sea salt
⅛ tsp ground black pepper
flaky sea salt for garnish, optional
1. In a small skillet on medium-low, heat oil. Add onion and cook, stirring often, until caramelized, 7 to 10 minutes, adding garlic for final 1 minute. Transfer to a small bowl to cool.
2. To a small food processor, add tahini, lemon zest and juice, and harissa; process until smooth. Add onion mixture, including oil, and process until well combined. Drizzle in about 2 tbsp hot water, 1 tbsp at a time, thinning to desired consistency. Season with salt and pepper. Just before serving, drizzle with additional oil and sprinkle with flaky sea salt (if using).
TAKE IT TO GO: Pack the dip and your choice of crudités separately.
- Serving Size: ¼ cup
- Calories: 293
- Carbohydrate Content: 9 g
- Fat Content: 28 g
- Fiber Content: 2 g
- Protein Content: 5 g
- Saturated Fat Content: 4 g
- Sodium Content: 161 mg
- Sugar Content: 1 g
- Monounsaturated Fat Content: 15 g
- Polyunsaturated Fat Content: 8 g