Low FODMAP Za'atar-Tahini Rosemary Marinade
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Learn more →Ingredients
4 servings
- 3 tbsp tahini
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tbsp balsamic vinegar
Ingredient noteA serving of up to about 1 1/4 tablespoons of balsamic vinegar is low in FODMAPs. This recipe contains only about 3/4 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 2 tbsp za'atar
- 1 tbsp fresh rosemary, finely chopped
- 2 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp black pepper
- ½ tsp salt
- 1–2 tbsp water, as needed to thin
Instructions
- 1
Combine the tahini, olive oil, lemon juice, and balsamic vinegar in a small bowl and whisk until smooth and fully emulsified.
- 2
Add the za'atar, rosemary, garlic, cumin, turmeric, black pepper, and salt, then whisk again until evenly incorporated.
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