How To make Tahini and Hazelnut Dip
1 c Shelled Hazelnuts
2 md Cloves Garlic, Minced
1/3 c Tahini
1/4 c Fresh Lemon Juice
1/2 c ;Water, Or As Needed
Salt To Taste Reserving a few of the best whole Hazelnuts for garnish, pan-roast the remaining nuts in a large skillet, over medium heat, until golden, about 5 minutes. You can also toast them in a preheated 350 Degrees F. oven, on a cookies sheet, for 5 to 7 minutes but pan-roasting will fill your kitchen with the wonderful aroma of Hazelnuts. Rub the hazelnuts in a kitchen towel to remove the skins. Grind in a food processor. In a deep bowl, combine the garlic with the tahini. Drizzle in the lemon juice, beating with a fork. Slow drizzle in the water, continuing to beat with a fork, until the mixture si a little thicker than heavy cream. You might need a little more than 1/2 cup of water. Combine the hazelnuts with the tahini. Add the salt and stir until blended. Cover and refrigerate for several hours to blend the flavors. Serve garnished with the reserved Hazelnuts. Makes About 3 Cups.
How To make Tahini and Hazelnut Dip's Videos
Simple and Easy Tahini Recipe
Tahini has many uses in the kitchen. It's great spread over warm toast, on crackers or on sandwiches.
Find the full recipe here:
Hummus With TURKISH Twist! Pastirma & Hazelnut Topping - Gourmeturca
Once you taste this home-style hummus with a Turkish twist, it is going to be your best topping choice. Hummus topped with pastirma aged and seasoned beef (you can try it with similar meat products too) and tiny hazelnuts that have been sauteed together in oil and hot paprika, yummy!
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Ingredients For Turkish Style Hummus:
1 cup dry, uncooked chickpeas - about 420 gr. cooked
4 tbsp tahini paste
4-5 tbsp olive oil
1 to 1+1/2 juice of a lemon
2 cloves garlic
1 tsp salt
5-6 ice cubes or about 5-6 tbsp ice-cold water
For the topping
1 tsp hot paprika
3-4 tbsp olive oil
8-10 slices of pastirma
2 handful of pikola hazelnuts (or pinenuts)
parsley to garnish
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Falafel with tahini sauce and vegan muhammara: Get the recipe!
Award-winning chef and restaurant owner Alon Shaya joins Hoda & Jenna to share her recipe for two popular Middle Eastern meals: bright green falafel with tahini and hazelnut pomegranate muhammara.
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Sesame Tahini Honey Spread – Tahinomelo | Food Travels
Our globe-trotting chef explores the cuisine of the Greek Islands. She'll start with a Mykonos Island Dip featuring cucumbers, Kalamata olives, and feta cheese and served with homemade pita chips. Then she'll make an easy and delicious Greek Lemon Chicken, prepared and served in a cast-iron skillet. The featured side dish is a Greek-style salad substituting broccoli for lettuce and a garnish of pistachios. Nancy also prepares Tahinomelo, a spread made with tahini sesame paste and honey that's perfect for breakfast, a snack, or dessert.
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The Flakiest Salmon with Tahini Sauce | Food52 + Ottolenghi Test Kitchen: Shelf Love
Food52 and OTK share a super quick-to-make za’atar salmon with tahini sauce. This dish is packed with rich tangy and nutty notes from the extra sumac and za’atar spices. Paired with spinach and creamy tahini, this beautiful meal can be easily prepared for one. GET THE RECIPE ►►
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VIDEO CHAPTERS:
0:00:00 Intro
0:00:47- Savory Za'atar and Sumac
0:02:46- Wilting the Greens
0:03:51- The Versatility of Tahini
0:08:21- Time to Eat Already
PREP TIME: 5 minutes
COOK TIME: 20 minutes
SERVES: 4
INGREDIENTS
4 salmon fillets (1 lb 5 oz/ 600g), skin on and pin bones removed
2 tablespoons za’atar
2 teaspoons sumac, plus 1/2 teaspoon more for sprinkling
4 tablespoons (60 millileters) olive oil
9 ounces (250 grams) baby spinach or other tender green of choice
1/3 cup (90 grams) tahini
3 garlic cloves, minced
3 1/2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons roughly chopped cilantro leaves
Kosher salt and freshly ground black pepper
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Tahini Sauce
Σως ταχίνι
Buy Tahini paste here:
Get this recipe on my website:
Makes almost 2 cups:
1/2 cup tahini paste
1 clove garlic
1/4 - 1/3 cup lemon juice (freshly squeezed)
2-3 heaping tablespoons plain yogurt (optional)
warm water
fresh parsley
pinch of ground sumac (optional)
salt, to taste
Stir the tahini paste well before measuring it. The oil tends to rise to the top of the container.
Place the tahini paste in a mixing bowl along with the lemon juice, 2 tablespoons yogurt, 1/4 teaspoon salt and mix well.
The mixture will begin to thicken and sieze up. Don't worry!
Grate the garlic into the sauce and add enough warm water to mix it into a smooth paste. Add as much water as you like to achieve your desired consistency. Thick tahini sauce is great if using as a sandwich spread. Thinner tahini sauce is great for drizzling over foods or as a dressing.
When desired consistency is reached, taste for seasoning. Add more lemon juice and/or salt.
Garnish with finely chopped fresh parsley. Sprinkle some sumac over the sauce and serve.
Enjoy!
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