Another blog challenge picnic post recipe!
This spread is kind of like a middle eastern pb&j. It’s salty, nutty and sweet.
Try it on toast, soft white rolls or as a cookie sandwich filling (recipe up for a ginger cookie sandwich coming up very soon).
Date and tahini spread
1 cup fresh pitted dates
1/3 cup hulled tahini
pinch sea salt
Place the dates in a bowl and cover with boiling water. Set aside for 5 minutes. Drain dates, reserving 2 tablespoons of the soaking liquid. Blend or process the dates, reserved liquid, tahini and salt until smooth. Spoon into a jar and store in the fridge.
Makes 1 1/2 cups
oOo You could also try using dried dates, just soak for a bit longer until they are really soft.