Creamy Roasted Walnut Tahini Dip

This post was done in collaboration with Diamond of California. A big thank you to them + you for supporting the brands I work with! xo

Nut milk…nut creams…ladies and gentlemen, the time has come for nut dip. Yep. It’s happening. 

I was really hard-pressed to not just feature roasted in-shell nuts. They remind me so much of being at my grandparent’s house when I was growing up. There was always a bowl of in-shell nuts and silver nut crackers thrown on the coffee table. And if you happen to be looking for a fun, no-fuss appetizer to nestle up against during holiday drinks with friends, I’m going to make the case for in-shell roasted walnuts (or mixed nuts). Just pop them in the oven right before everyone arrives and you’re done. Roasting the walnuts in shells protects them from burning, gives them some glorious toasty notes and makes them hella easy to crack.

So if that’s what you’re feeling this holiday season I give you full permission to just stop here. Delicious.

If you’re feeling frisky, then take it one very easy step further… after you roast your nuts, break them free from their shells and pop them in your high speed blender and puree away. You’ll end up with a creamy, slightly smokey dip that’s begging for all kinds of seasoning options. You could go for everything seasoning or dukkah…fresh herbs or some bright citrus. What’s your mood?

Before We Get Started

  • TOASTING. Even with the shells on, you still need to use caution to not burn your nuts. Know your oven…if you’re burning things often, maybe it runs a little hot? In which case, cut back on the timing or lower the heat so as not to overly roast them nuts.
  • SEASONING. I went with everything bagel seasoning because it just never gets old and I’d like it to be a bigger part of my life. But you could easily grab some dukkah (yum) or a dusting of smoked paprika and a drizzle of olive oil and you’re done.
  • ON THE SIDE. This would be mighty fine with either some seedy crackers or/and crudité for smearing and dipping.

Let’s toast some nuts, shall we?

Creamy Roasted Walnut Tahini Dip

INGREDIENTS

Makes About 2 Cups

  • 16 ounces in-shell Diamond of California Jumbo Walnuts
  • ¾ cup water
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons tahini
  • 1 teaspoon sea salt
  • ½ garlic clove, finely minced
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 2-3 tablespoons everything bagel seasoning
  • Crackers or fresh veggies for serving

INSTRUCTIONS

  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!
  4. Thank you for making this dip! Be sure to tag me @displacedhousewife #displacedhousewife + @diamondnuts #madeforhomemade if you make this on social media!

Sending heaps of love + light to you!

R xo

3 Comments

  • Amy 2018/12/01 at 2:30 PM

    This looks amazing! Could you use almonds ? I have a walnut allergy in the family and trying to accommodate -thank you!

    Reply
  • Amber Weir 2018/12/01 at 5:35 AM

    Looks amazing. I have a bag of walnut halves (not in shell) at home I would love to use. How should I adjust the recipe?

    Reply
  • Morgan 2018/11/30 at 3:33 PM

    OMG this looks amazing and is the perfect Holiday Party app!!!! Yummm…can’t wait to try.

    Reply

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