It has been an ancient Jewish tradition to celebrate the Jewish New Year—Rosh Hashanah—by dipping challah in honey. Many homes will do so at every meal during the Rosh Hashanah celebrations, and all the way through to the end of the Sukkot festivities.
Throughout the year, we often dip challah in tahini, another firm favourite in our home. Additionally, I appreciate it when we dine at restaurants and are served a small dish of amazing olive oil alongside delicious bread to dip into.
What if I could bring all of those flavours into one?
The result?
Magical!
Use this dip on pretty much anything—from vegetables (especially on roasted cauliflower!) to salads to meat dishes—it just elevates everything! (If you’re looking at the photo above, the dip is the one all the way to the right of the image. The other bowls contain the Honey Lime Salad Dressing from one of the best salads ever, and the bowl all the way to the left has the crumbs from the Zucchini and Shallot Crumbs recipe.) The Honey and Tahini dip is perfect with homemade challah.
TIP: Use a whisk for best results—or even better, a small handheld milk frother!
INGREDIENTS:
- 140 g (1/2 cup) raw tahini
- 4 tablespoons fresh lemon juice
- 4 tablespoons extra virgin olive oil
- 3 tablespoons honey
- 2 – 6 tablespoons water, more if needed
- Flaky sea salt
METHOD:
- Combine base ingredients: In a small bowl, whisk together the tahini, lemon juice, olive oil, and honey until smooth.
- Adjust consistency: Add the water one tablespoon at a time, whisking well between each addition to ensure the mixture is fully emulsified before adding more. The mixture should lighten slightly in colour and thicken a bit as you add the water. Stop adding water when you reach your desired consistency.
- Season the dip: Add flaky sea salt to taste and stir well.
MAKE AHEAD:
The dip can be made up to five days before serving. Store it in an airtight container in the fridge. Stir and taste to check seasoning before serving.