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Creamy Roasted Walnut Tahini Dip

Creamy Roasted Walnut Tahini Dip

  • 20 minutes
  • 11 ingredients
  • Walnut
  • Easy
  • cups
  • Update Ingredients

Ingredients

  • 16 ounces Diamond of California¬ģ Jumbo In-shell Walnuts
  • 3/4 cup water
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp tahini
  • 1 tsp sea salt
  • 1/2 garlic clove, finely minced
  • 1-1/2 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 2-3 tbsp everything bagel seasoning
  • crackers or fresh veggie for serving

The Steps

1. Preheat your oven to 325 F. Place the in-shell walnuts on a rimmed baking sheet and bake for 20 minutes.
2. Once they’re cool enough to handle, shell them and put them in a high speed blender* with the water, lemon juice + zest, tahini, sea salt, garlic clove and puree until smooth. *If you’d like to garnish with some chopped walnuts, set aside about 3 walnuts to coarsely chop and sprinkle over the finished dip.
3. Heap into a shallow bowl and use the back of your spoon to create a swirl. Drizzle with the olive oil, paprika, everything seasoning and the chopped walnuts (if using) and serve with crackers or fresh veggies!

RECIPE CONTRIBUTED BY REBECCA FIRTH

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