I had such a blast curating this Purim basket to create the perfect salty & sweet bread dip!
To view the reel on Instagram click here.
Bread Dipping Oil
1/3 cup sliced olives, finely diced
1 box dried cranberries, finely diced
1/2 cup extra virgin olive oil
1/2 tsp dried oregano
1/4 tsp red pepper flakes
Method:
Mix together all the ingredients and pair with your favorite bread.
Related Recipes:
This may just be my favorite recipe of all time!
To view the reel on Instagram click here.
No Blender Homestyle Hummus
1 cup tahini paste
3/4 c ice water
juice of 1 lemon
1/2 tsp cumin
2 grated garlic cloves
salt to taste
Method:
Rinse and drain a can of chickpeas, mash with a potato masher, set aside. Whisk the tahini paste, water, lemon juice, cumin, garlic, and salt until creamy (should be thick). Add the mashed chickpeas to the tahini and mix to combine.
SWIPE THAT PITA!
Related Recipes:
Hummus Simanim
Jerusalem Hummus In Jars
Chestnut Hummus With Herbed Pita Chips
Roasted Garlic Hummus With Pita Chips
Pickles don’t have to be intimidating and the best part about pickling is that you can pickle so many things, especially stems!! So don’t throw out those cauliflower stems next time and go ahead and pickle them!
To view the reel on Instagram click here.
1/2 cup apple cider vinegar
1 cup water
1 tsp kosher salt
1/2 tsp ground turmeric
2 tbsp harissa paste, or, to taste
Method:
Bring to a boil, put over stems!
Related Recipes:
I might as well call is a NO-BISSLI salad at this point! But sadly, I’m taking a break from trashing up my salads with nosh but I still need that crunch – so I roasted up some chickpeas and I don’t miss the Bissli…that much.
To view the reel on Instagram click here.
For the cauli:
1 head cauliflower, broken into florets
1 heaping tbsp za’atar
kosher salt, to taste
2 tbsp extra virgin olive oil
For the chickpea:
15.5oz can chickpeas, drained and rinsed
1 1/2 tbsp extra virgin olive oil
1/2 tsp cumin
kosher salt, to taste
salad:
5oz. spring mix or arugula
1/2 small red onion, thinly sliced
4 medjool dates, chopped
Dressing:
1/3 cup tahini paste
1 tbsp freshly squeezed lemon juice
1 small clove garlic, minced or grated
1/2 tsp sumac
kosher salt, to taste
3 tbsp ice water
Method:
Roast the cauli and chickpeas at 425 degrees for 25 minutes. Cool. Assemble the salad ingredients. Whisk the tahini dressing until smooth and mix into the salad.
Related Recipes:
I love a hearty bone in chicken recipe, especially for Friday night. The combo of apricot and harissa is 🔥
To view the reel on Instagram click here.
Apricot Harissa Chicken
6 pieces bone-in chicken
8 oz dried Turkish apricots
Salt and pepper, to taste
12oz apricot jam
2 tbsp harissa
1 tsp smoked or sweet paprika
Zest and juice of 1/2 lemon
2 tbsp tomato paste
Method:
Read the oven to 375°. Place the chicken and apricots in a baking dish, Season with salt and pepper. Mix the paste ingredients in a bowl and spread over the chicken. Cover with foil and bake for one hour. Uncover, raise the oven temperature to 425° and bake for 20 to 30 minutes, basting occasionally.
Related Recipes:
Baharat Roasted Spatchcock Chicken With Tzimmes
Roasted Summer Chicken
Ratatouille Roasted Chicken
Chimichicken
