Creamy Roasted Walnut Tahini Dip
Drizzle this Creamy Roasted Walnut Tahini Dip with olive oil, paprika, everything bagel seasoning and chopped walnuts and serve with crackers or veggies!
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Ingredients
- 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
- Preheat your oven to 325 F. Place the in-shell walnuts on a rimmed baking sheet and bake for 20 minutes.
- 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.
- 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!
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo