Category: Dips

Sweet Tahini Dip


For years I’ve been saying that sweet challah for Rosh Hashanah requires a sweet dip! I don’t want my raisin challah to be dipped into olive dip! Chocolate chip in matbucha? No thank you! So I took tahini paste – and instead of adding garlic, lemon and cumin – per usual – I added all the sweet things! And the result is an addictive halva-style dip that is perfect, not only for sweet challah – but for apples, pretzels, smeared over sourdough toast or bananas. Yum!

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Sweet Tahini Dip

1/2 cup tahini paste (stir if separated)
3 tbsp silan
1/4 tsp cinnamon
1 tsp pure vanilla extract
Kosher salt, to taste
3-4 tbsp water
Raw tahini, silan, toasted sesame seeds and shredded halva, for topping

Whisk until smooth!

Related Recipes:
Creamiest Tahini
Tahini Rice Cakes
Tahini Scones
Tahini Frappuccino
Tahini Date Smoothie

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Creamiest Tahini


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Creamiest Tahini

½ cup tahini paste, stir if separated
1 clove garlic
juice of ½ lemon
¼ tsp cumin
1/3-1/2 cup ice water
kosher salt, to taste

Method:

Whisk ingredients together in a bowl to get the creamiest Tahini you’ve ever had.

 

Related Recipes:

Tahini Rice Cakes
Tahini Scones
Tahini Frappuccino
Tahini Date Smoothie

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Strawberry Basil Vinaigrette

STRAWBERRY BASIL VINAIGRETTE inspired by the one I saw at @traderjoes !

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Strawberry Basil Vinaigrette

1 cup strawberries
1/2 cup lightly packed basil
1/2 cup grapeseed oil
Juice of 1/2 lemon
1 tbsp balsamic vinegar
1 heaping tbsp honey
Salt and pepper, to taste

Method:

Pack your strawberries, basil, oil. lemon juice, vinegar, honey, salt and pepper into a blender and BLEND!

Related Recipes:
Holiday Salad with Apple & Honey Vinaigrette
Strawberry Basil Popsicles
Corn, Heirloom Tomato & Goat Cheese Salad with Basil Lime Vinagrette

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Gingerbread Pecan Nut Butter

Homemade nut butter is one of my favorite things to make for Passover! Toast up your nuts and blend in a food processor until creamy – that’s it! I blend Hazelnuts with chocolate for homemade Nutella, almonds with honey and walnuts with espresso powder and sugar!

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Gingerbread Pecan Nut Butter

1 cup raw pecans
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp sea salt
2 tbsp Silan (date honey)

Method:

Preheat oven to 350°. Spread pecans on a parchment lined baking sheet and bake for 15 minutes. Add to a food processor and blend until creamy, scraping down the sides as needed. Add spices and sweetener and blend to incorporate.

Store in an airtight container in the fridge for up to 2 weeks!

Serve over matzo, use as a dip for fruit, or swirl into yogurt or ice cream.

Related Recipes:

Cinnamon Honey Walnut Butter
Passover Recipes

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Jalapeno Date Confit

You asked for it, you got it. The most amazing sweet, spicy and buttery confit! By way of @chanablumesphoto via @wukogals !

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Jalapeño Date Confit

1 jalapeño, sliced
1 leek, white and pale green parts
1/2 cup peeked garlic cloves
12 pitted medjool dates, halved
Kosher salt, to taste
Extra virgin olive oil

Method:

Preheat oven to 350°
Cut the leeks in half lengthwise, rinse between the layers to remove any dirt. Slice. Add to a non-reactive baking dish with the remaining ingredients with enough olive oil to mostly cover everything.

Bake, uncovered for 45 minutes or until everything is soft and buttery and starting to brown.

Slather on sourdough and enjoy!

Related Recipes:

Dips & Spreads
Trio of Sweet Challah Dips

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