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
Chickpea Hummus | tips for making hummus extra creamy
Get the Recipe:
⭐️ Hummus is nutritious and packed with healthy fats, fiber, and plant-based protein. It's vegan and gluten-free, and everyone loves it if properly made.
You can eat it for breakfast, brunch, as a snack, lunch, in a sandwich, with veggies and shirazi, after a workout, on pasta, for dinner, and why not, as a midnight snack.
⭐️ Ingredients
2 cans (15 oz each) chickpeas or 3 cups cooked chickpeas
¼ cup reserved chickpea water add more to taste
3 tablespoons tahini or more to taste
3 tablespoons lemon or more to taste
1 clove garlic or more to taste
½ teaspoon ground cumin or more to taste
½ teaspoon salt or more to taste
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
Hazelnut and Tahini Ülker Tea Biscuit Bites Recipe
These yummy, nutty and fudgy Ülker tea biscuit bites are going to absolutely WOW your guests this Ramadan.
#SweetenYourRamadan with #Ülker
Time: Preparation: 20 min, Cooking 10 min, Refrigeration 1 hour
Total: 1.5 hours
Ingredients
For the base;
1. 4/3 of 1 package (120g) Ulker Tea Biscuits
2. 1 tbsp caster sugar
3. 5,5 tbsb (75g) unsalted butter
For cake;
1. 1 cup of milk
2. 1 tbsp flour
3. 3 tbsp cocoa powder
4. 2 tbsp caster sugar
5. 3 eggs
6. 1 stick (110g) butter
7. 1 pack (200g) Ulker Tea biscuits
8. 4 tbsp tahini
For topping;
Cracked oasted hazelnuts
Method
1. For the base, grind Ulker Tea Biscuits with caster sugar using a food processor.
2. Melt butter and mix with biscuits.
3. In a rectangular pan (20x30cm), lay the biscuits flat and refrigerate.
4. Crack Ulker Tea Biscuits for cake into small pieces by hand.
5. Put milk, flour, cocoa powder, caster sugar and eggs into a cooking pot and whisk vigorously.
6. Start cooking the mixture on a low heat by constantly stirring until the mixture thickens.
7. Remove from the heat and blend in butter and tahini, add biscuits to the mixture and mix well.
8. Spread the mixture onto the biscuit base and flatten , spread hazelnuts on top evenly and refrigerate for 1 hour.
9. Slice the cake into small, bite size rectangle pieces.
How To Shape Tahini Buns | delicious. Magazine
Move over, cinnamon buns – there’s a new sweet bun in town. In this recipe, author and campaigner Yasmin Khan brings us a crisp, light Mediterranean swirl bun that puts sesame-fragrant tahini front and centre.
Learn how to shape the buns in this handy video. For full list of ingredients and method, click here:
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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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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Feast Dinnerware by Yotam Ottolenghi -
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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.