Eat this creamy tahini dip topped with a honey-kumquat syrup alongside crackers and crudités, or straight from the spoon.
, our passionate community of food-loving readers from around the globe, celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld., “tahini is life,” a sauce they love to spoon onto almost everything in their kitchens.
Kumquats, which resemble tiny oranges, can be found in many Asian grocery stores. You can also use mandarin orange or grapefruit segments as a substitute, but wait to add them until the syrup has reduced. by Sara Kramer and Sarah Hymanson. Photographs copyright © 2024 by Chris Bernabeo. Published by Clarkson Potter, an imprint of Crown Publishing Group.Make the tahini dip: In a medium bowl, stir together the tahini, garlic, lemon juice, and salt. Slowly add ⅔ cup of water while whisking continuously until the mixture is completely smooth and lightly aerated, about 5 minutes. Add more water if needed, 1 tablespoon at a time.
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