55953 honeyed tahini spread dip Recipes

fresh blueberries or 1/2 cup frozen blueberries, thawed, honey, divided, butter or 1/2 cup margarine, softened

butter, melted, honey and carob spread, from www.holyfoodimports.com, eggs, vanilla extract, whole wheat flour, baking powder, salt, walnuts, chopped

mascarpone, honey, pure vanilla extract, vanilla bean , seeds scraped from 1, heavy cream , sub. milk, more as desired

tahini sause, lemon juice, olive oil, sugar spoon salt, a glass warm water for the thickness of the dip

eggplants (2 1/2 lb total ), well-stirred tahini (middle eastern sesame paste), garlic cloves, chopped and mashed to a paste with 1/2 tsp salt, fresh lemon juice, ground cumin, salt, extra-virgin olive oil, chopped fresh parsley, toasted pita wedges

firm tofu, drained slightly, tahini, reduced sodium soy sauce, chopped green onion, garlic powder

walnuts, honey, dried pears, cut in 1/4-inch dice, herbes de provence (or mixed italian herbs), ground coriander, orange zest, finely grated, orange juice, lemon juice, coarse salt, french bread, slice loaf diagonally in 1/2 inch slices, goat cheese (plain , without herbs)

walnuts, shelled, honey, thick heavy cream , softly whipped

cream cheese, softened, sour cream, honey, chopped pecans, gingersnap cookies

garlic cloves, sea salt, greek yogurt, tahini paste, lemon, juiced, ground cumin , plus a little extra to serve, olive oil, pita breads, warmed to serve

fresh peeled and seeded cucumbers, real mayonise, treaspoonfuls of crushed red pepper, salt & pepper to taste, serve on oven-toasted sliced french bread or use as dip with tortilla chips