Tahini & Hazelnut Dip

This tahini and hazelnut dip blends two nutty flavors into one rich, creamy spread. Pan-roasted hazelnuts get ground and folded into a lemon-garlic tahini base that thickens to a dippable consistency with just water and a fork. No blender needed for the tahini portion.

Pan-roasting the hazelnuts in a skillet (rather than the oven) fills the kitchen with that incredible toasted nut aroma and gives you more control over the color. Rubbing off the papery skins in a towel afterward removes the bitter bits.

Refrigerating for several hours before serving is important. The garlic mellows, the tahini and hazelnuts marry, and the whole dip becomes more cohesive and complex.

Chef Tips

• Drizzle the water into the tahini slowly, beating with a fork as you go. Adding too much at once makes it seize into a thick paste before loosening up.
• The dip should be slightly thicker than heavy cream. You may need a bit more or less than half a cup of water depending on your tahini brand.
• Toast the hazelnuts just until golden, about 5 minutes. They go from toasted to burnt fast, so watch them closely.
• Serve at room temperature for the best flavor and texture, even though it’s stored cold.

Variations

• Stir in smoked paprika or a pinch of cayenne for warmth and color.
• Add a drizzle of pomegranate molasses on top for a sweet-tart contrast.
• Use as a sauce for roasted vegetables, grilled lamb, or as a spread in pita sandwiches.