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Healthy, easy to make and my favorite way to start any meal.
Fresh challah and dips are one of my favorite beginnings at any meal, especially Shabbos. Shabbos is usually a time that II sit down and fully enjoy homemade bread with lots of flavorful toppings. Dips are also great for kiddush, while watching sporting events, and definitely for snacking. While buying dips can be time-saving, they are not only healthier (MUCH) homemade, but also budget friendly. The difference in flavor, texture and satisfaction is incomparable too. Dips are easy to make and keep well in the refrigerator for up to two weeks and can be frozen for up to three months. If you have any leftover, which I doubt, use them as a pasta topping, add a bit of olive oil and use as a marinade for chicken or fish, use as an omelet filling or topping a healthy baked potato or sweet potato.
Makes 2 cups
Photo By: Feasting at Home
Fire roast the eggplant using a stovetop flame on low to medium heat. Place the whole eggplant over the fire. Using tongs (be extra careful with safety here) rotate the eggplant to ensure all sides get a few minutes to soften. You will start to see the eggplant shrivel and some of the skin blacken and burn. This creates the desired consistency. Once the eggplant has been roasted on all sides remove from the fire, set aside and cool. When cool enough to handle, remove the skin. It should peel right off easily. Mash the pulp of the eggplant in a bowl. Stir in tahini, lemon juice, salt, pepper, and zaatar. Sprinkle with paprika and fresh herbs, if using.
* Pro tip- line the stovetop rack with foil for easier cleanup from the juices that may extract during the roasting process
Makes 1 ½ cups
Photo By: Taste.com.au
In a food processor combine all ingredients until desired consistency. It should be a bit thick and a little creamy.
Makes 2 cups
Photo By: Physical Kitchness
Preheat oven to 400°F. On a parchment lined baking sheet, spread eggplant and peppers and garlic cloves. Drizzle with olive oil and balsamic vinegar. Toss to ensure all the veggies are coated.
Roast in the oven until slightly golden and charred (about 30 minutes). Remove from oven and cool. Place vegetables and garlic in a bowl. Add salt and pepper. With an immersion blender or a potato masher, puree until chunky or until desired consistency. Garnish with fresh parsley or chopped chives.
Makes 1 ½ cups
Photo By: Tori Avey
Preheat the oven to 400°. Slice off the top of both garlic heads horizontally, allowing the garlic head to stay in tack while the cloves are all exposed. Drizzle a tablespoon of olive oil over each garlic head and wrap tightly with aluminum foil. Place heads of garlic on baking dish and roast for about 40 minutes. Your kitchen will begin to smell heavenly! Cool slightly.
Heat 2 tablespoons of olive oil over medium-high heat. Add onions and cook, stirring over medium heat for about 12 minutes until soft and golden. Squeeze roasted garlic and excess oil into cooked onions and mix until blended. Add remaining 4 tablespoons olive oil, salt and rosemary. Mash slightly to coarse consistency or puree with an immersion blender until emulsified but still chunky.
Makes 3 cups
Photo By: Real Simple
Preheat oven to 400°F. Place broccoli in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with a little kosher salt. Roast until tops are golden and crispy, about 30 minutes. Cool. In a food processor, blend broccoli and all remaining ingredients to desired consistency.
Makes 1 ½ cups
Photo By: New York Times Cooking
Preheat oven to 400°F. On a lined baking sheet toss chopped carrots, onion, olive oil and honey. Roast about 25 minutes until soft and slightly golden. Cool.
In a food processor, blend the roasted carrot onion mixture, with water, miso, ginger, scallions, and rice vinegar. Serve with sprinkled sesame seeds if desired.
Makes 1 cup
Photo By: Two Purple Figs
In a food processor, puree all ingredients until smooth. Serve with pita and sprinkle with pomegranate seeds.
Makes 1 cup
Photo By: Downshiftology
With an immersion blender or a food processor, blend until smooth.