Lemon Tahini Dip

After using part of a jar of Tahini making hummus (posted previously), I looked for a way to use the remainder. I experimented with a recipe I found and made this dip to serve as an appetizer before last week’s family chili supper. Any combination of sliced vegetables is a beautiful addition. Delicious!

Lemon Tahini Dip

1/2 cup tahini

1 cup Greek yogurt

finely grated zest of 1 lemon

juice of 2 lemons

3 cloves garlic, minced

1 Tablespoon honey

1/4 cup water

teaspoon salt

2 tablespoons olive oil

Combine all ingredients, except olive oil, in a blender or food processor container. Blend or process till smooth. Remove to a bowl and stir olive oil in by hand. Serve with fresh vegetables, crackers, or pita chips. If, after being refrigerated, the dip is too thick , it can be thinned with a bit of water. This is also good as a salad dressing if you add water or lemon juice until desired consistency.

Parker Hummus

Parker Hummus

Roasted Tomato Soup

 

September 1 seems like a day to begin thinking cooler weather and autumnal foods. Although our South Texas temperatures won’t change significantly for a while, there is a barely perceptible change in light and in leaf colors. I like soup any time of year, but it is a favorite as we change calendar pages and look forward to cooler days. This recipe for tomato soup is a new one for me. It is thick, rich, and definitely one I will cook again soon. I found the original recipe in a cookbook Joe gave me in 2010 published by the Junior League of Houston titled Peace Meals, A Book of Recipes for Cooking and Connecting. Isn’t that a wonderful title?

My version is here:

Roasted Tomato Soup

2 cups beef broth, divided

2 Tablespoons brown sugar

6 Tablespoons sherry vinegar

2 Tablespoons soy sauce

2 cups chopped onion

8 garlic cloves, minced

4 28 ounce cans fire roasted whole tomatoes, drained

1/ 1/2 cups half and half

freshly ground black pepper.

Preheat oven to 500 degrees. In a small bowl, mix 1 cup of the beef froth, sugar, vinegar and soy sauce. Spray two 9 X 13 baking dishes with cooking spray. Divide onions, garlic, and tomatoes between the 2 dishes. Pour half the broth mixture over each, then place dishes into oven for 50 minutes or until beginning to brown. Pour the remaining cup of broth and the half and half over the roasted tomatoes, dividing equally. Allow to cool for a few minutes. Working in batches ( no more than half the blender jar due to the heat of the mixture), puree the tomato mixture in a blender until smooth. Add each batch to a stock pot, heating gently over medium heat.  Add freshly ground pepper to each bowl as the soup is served. If desired, garnish with chopped fresh basil.