Creamy spice dip with black garlic and rosemary

Ingredients for 2 servings:

• 50 g garlic clove(s), black, fermented
• 160 ml olive oil, virgin
• 80 ml balsamic vinegar, dark
• 60 g date syrup
• 60 ml water
• 15 g sunflower seeds, peeled
• 1 ½ tsp rosemary, dried
• ¼ tsp black pepper
• ⅛ tsp Kala Namak
• ⅛ tsp salt

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 20 minutes

vegan

Pound the dried rosemary and then heat it gently in a small saucepan with the olive oil over low heat. Then turn off the heat and let it steep for about 10 minutes and cool. This will help the aromatics to release more effectively from the rosemary. If you have fermented black garlic in the form of a bulb, carefully peel enough cloves to reach the specified weight. The cloves are much softer than regular garlic, so be careful when peeling. Finely chop the sunflower seeds in a tall, narrow container using an immersion blender. Then add the water, balsamic vinegar, and date syrup. Add the black garlic cloves and blend everything until smooth. Now add the cooled olive oil and rosemary in a fine stream and continue blending until a cream forms. Finally, season to taste with black pepper, a little kala namak, and salt, and mix well. Place the dip in the refrigerator for at least 4 hours, preferably overnight. The dip will keep in the refrigerator in a clean, airtight container for at least a week. One serving yields about 200g of finished dip. Notes: If you don’t have kala namak (black sulfur salt), simply add the appropriate amount of salt. Kala namak adds a very light egg flavor, similar to mayonnaise. The sunflower seeds contain lecithin, allowing the oil to emulsify with the remaining ingredients to create a creamy texture. Instead of date syrup, you can also use agave syrup or maple syrup, but the date syrup adds an additional dark color and, with its slightly fruity sweetness and caramel notes, pairs well with the similar aroma of black garlic. Tips for use: You can use the dip on its own, for example, with baked potatoes, or to refine sauces, which then acquire a light sweet-sour and balsamic note, along with the unique flavor of black garlic. This spicy dip is also suitable as an ingredient in salad dressing.