Date and tahini spread

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).

In these pics: Quilted mason jar, star washi tape, blue striped parchment paper, green striped twine, wooden knife.

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.