10 Delicious Shabbat & Jewish Holiday Dips | Easy, Quick & Delicious Recipes

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and provides a similar creamy texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthy fat profile while being more affordable.

chickpeas

🥗Healthier: black beans

💰Cheaper: canned beans

Black beans are nutritious and often less expensive than dried chickpeas.

pomegranate seeds

🥗Healthier: dried cranberries

💰Cheaper: raspberry jam

Dried cranberries add sweetness and color at a lower cost.

Char the eggplant on a stovetop or grill until soft, turning occasionally.

Remove the eggplant from heat, let it cool, then scoop out the flesh and chop it finely.

Mince in one garlic clove and add salt to taste, then mash until smooth using a knife or food processor.

For baba ganoush, repeat the eggplant process, then add 1 tablespoon of mayo or tahini, omitting lemon juice.

For garlic confit, place 4 heads of garlic in an oven-safe dish, cover with avocado oil, and add red chili flakes, salt, cumin, and coriander. Cover with foil and bake at 400°F for 20 minutes, then uncover for 5 minutes.

For matbucha, pulse 8 to 10 tomatoes and 4 jalapenos in a food processor, then simmer with 0.25 cups avocado oil, 8 cloves of minced garlic, and season with salt, turmeric, cumin, paprika, and coriander for 10-20 minutes.

For tomato dip, blend 4 large tomatoes, 1 jalapeno, 4 cloves of garlic, 0.5 cups oil, 1 teaspoon salt, 0.25 teaspoons pepper, and 1 tablespoon vinegar until smooth.

For tahini dip, blend 0.33 cups prepared tahini, 0.33 cups water, 1 minced garlic clove, and juice from half a lemon, then add chopped parsley.

For hummus, blend 1 can of garbanzo beans, 0.25 cups tahini, 1 garlic clove, juice from half a lemon, 0.5 teaspoons salt, and 2 tablespoons oil until smooth. Add 0.25 cups cold water and 3 ice cubes, blending for an additional 2 minutes.

For chimichurri, blend 0.5 cups olive oil, 2 tablespoons red wine vinegar, 1 teaspoon salt, 0.25 teaspoons black pepper, 3-4 garlic cloves, 1 red chili pepper, 0.5 cups parsley or cilantro, and 0.5 cups scallion and dill, adding sugar to taste.

For avocado mousse, blend 1 cup mayo, 3 avocados, 3 scallions, 0.25 cups avocado oil, 2 cloves of garlic, and juice from half a lemon and one lime until smooth.

Cooking Techniques

Equipment Needed

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Dietary

Allergens