2019-01-01_Clean_Eating

JANUARY/FEBRUARY 2019

Harissa Tahini Dip

MAKES 1 CUP. HANDS-ON TIME: 20 MINUTES. TOTAL TIME: 20 MINUTES.

This tahini dip gets a flavor kick from harissa, a Moroccan chile pepper paste. Just read the label

carefully to ensure it doesn’t contain added sugar. Use your favorite vegetables for dipping.

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

1⁄8 tsp ground black pepper

fl aky 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
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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
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TAKE IT TO GO: Pack the dip and your choice

of crudités separately.

PER SERVING (1⁄4 cup): Calories: 293, Total Fat: 28 g, Sat.

Fat: 4 g, Monounsaturated Fat: 15 g, Polyunsaturated Fat: 8 g,

Carbs: 9 g, Fiber: 2 g, Sugars: 1 g, Protein: 5 g,

Sodium: 161 mg, Cholesterol: 0 mg

RECIPES | lunches & small bites

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.

70 cleaneating.com

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