How To make Tahini and Hazelnut Dip
1 c Shelled Hazelnuts
2 md Cloves Garlic, Minced
1/3 c Tahini
1/4 c Fresh Lemon Juice
1/2 c ;Water, Or As Needed
Salt To Taste Reserving a few of the best whole Hazelnuts for garnish, pan-roast the remaining nuts in a large skillet, over medium heat, until golden, about 5 minutes. You can also toast them in a preheated 350 Degrees F. oven, on a cookies sheet, for 5 to 7 minutes but pan-roasting will fill your kitchen with the wonderful aroma of Hazelnuts. Rub the hazelnuts in a kitchen towel to remove the skins. Grind in a food processor. In a deep bowl, combine the garlic with the tahini. Drizzle in the lemon juice, beating with a fork. Slow drizzle in the water, continuing to beat with a fork, until the mixture si a little thicker than heavy cream. You might need a little more than 1/2 cup of water. Combine the hazelnuts with the tahini. Add the salt and stir until blended. Cover and refrigerate for several hours to blend the flavors. Serve garnished with the reserved Hazelnuts. Makes About 3 Cups.
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10 Minutes Crunchy Hazelnut Rolls With Tahini
Do you love hazelnuts like me? How about crunchy crispy rolls filled with hazelnuts. It is very easy to make with store-bought phyllo sheets, and it doesn't have any syrup as classic baklava recipes. Instead, we sprinkle sugar along with ground hazelnuts which makes it lighter. And the best part is, it stays fresh and crisp for a long time.
Check these similar recipes too:
Easy Turkish Pistachio Baklava Rolls With Phyllo
Ingredients for crunchy hazelnut rolls
About 12 (350gr.) thin phyllo sheets
100gr or more ground roasted hazelnuts
About 1/2 Is more sugar
1/3 cup vegetable oil
1/3 cup tahini paste
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You’ll need
For the filling:
1 cup granulated sugar
1 cup ground hazelnuts/walnuts
200 ml tahini
For the dough:
125 g butter
½ cup plain yogurt
1 egg yolk
120 ml oil
2 tsp baking powder
2 ½ cups all-purpose flour
Here’s how
1. In a bowl, mix together 1 cup of granulated sugar, 1 cup of ground hazelnuts or walnuts and 200 ml of tahini. Keep mixing until all the ingredients well combined.
2. In another bowl, mix together 125g of butter, 1/2 cup of plain yogurt, 1 egg yolk, 120 ml of oil and 2 tsp of baking powder and about 2 ½ cup of all purpose flour.
3. Add the flour gradually while kneading. Continue adding flour and kneading until you have a soft to touch dough.
4. Line your counter top with cling film. Take some dough and roll it into a long cylinder shape.Then, work the dough firmly, pressing it with your fingers to widen it slightly.
5. Use a rolling pin to flatten the dough. If the dough becomes a bit uneven at the edges, just cut the dough away.
6. Spread the hazelnut-tahini mix on the dough in an even layer.
7. Roll the dough with the help of the cling film and unite the edges.
8. Cut the roll diagonally into about 3 cm thick pieces.
9. Continue to do this until all the dough is used up.
10. Line an oven tray with parchment paper, and place the cookies onto the tray. Bake at 180 degrees in a preheated oven until the cookies are just very lightly colored on top.
11. Sprinkle with powdered sugar when the cookies are cool.
12. Hazelnut tahini cookies are ready to serve. Enjoy!
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Homemade Nutella/Nocilla Recipe for Kids |Tiffin Box| How to make Nutella| Chocolate Hazelnut Spread
Hello viewers!
Today's recipe is homemade Nutella made with just 6 simple ingredients. This nutella recipe is easy to make, nuttier and tastes 1000 times better than store-bought nutella!
If you try this recipe, let us know how it goes! Leave a comment and rate it.
Ingredients:
Hazelnuts - 1 cup
if you don't get this hazelnut u can also use almonds/peanuts.
Cocoa Powder - 1/4 cup
You can also use melted chocolate
Powder sugar - 1/3 to 1/2 cup
Oil - 1 tblsp
Vanilla essence - 1/2 tsp
Salt - 1/8 tsp
Homemade Peanut Butter Recipe ????????
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#hazelnut_spread
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Raw Chocolate Tahini Dip with Raw Tahini
Learn how to make healthy raw vegan recipes with Chef Heather Pace.
To order ingredients:
More raw vegan recipes:
Delicious raw dip recipe featuring raw tahini, vanilla bean powder, cacao powder and more!
Dark Chocolate Tahini Bars (gluten free, vegan)
Healthy Dark Chocolate Tahini Bars (gluten free, vegan) | Baked Ambrosia by Angelina Papanikolaou
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Easy to make Dark Chocolate Tahini Bars. Three layers of indulgent goodness – chocolate oat crust, creamy salted tahini filling, and a layer of dark chocolate on top (Gluten Free, Vegan).
BASE
1 cup (120g) almond flour
3/4 cup (80 g) oat flour
3 tbsp (15 g) cocoa powder
6 medjool dates (120 g), pitted
2 tbsp (30 ml) maple syrup
2 tbsp (30 ml) coconut oil, melted
1/4 tsp salt
TAHINI FILLING
3/4 cup (192 g) tahini
1/2 cup (120 ml) coconut oil
1/2 cup (120 ml) maple syrup
1 tsp vanilla extract
1 tsp salt
CHOCOLATE TOPPING
3/4 cup (127g) dark chocolate
1 tbsp (15 ml) coconut oil
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