Wednesday, September 20, 2017

Dips for a Great New Year

There are many different foods that some people have the custom of eating that symbolize different blessings we hope to receive this coming year. Here are three dips that use three different symbolic foods.
Beets - the Hebrew word for beet is selek which is similar to the word for remove. We are hoping that our enemies be removed. 
Gourd - The Hebrew word for gourd is similar to the Hebrew words announce and to rip. We are asking that God rip up any evil decrees and that our merits be announced before Him. 
Leeks - The Hebrew word for leek is similar to the word cut. We are praying that those that wish to hurt us are cut off. 


Beet Chummus 
1 large beet 
2 cloves garlic
1 can chickpeas
1 Tbs lemon juice
3 Tbs tahini paste
1/2 tsp salt
3 Tbs olive oil




Wrap the beet tightly in foil and roast at 400°F/200°C for about 45 minutes until tender. Allow the beet to cool completely and then peel. You can also use cooked vacuum packed beets.
In the work bowl of a food processor fitted with an s-blade blade pulse until the garlic is minced.
Cut the beets into chunks and add to the food processor along with the chickpeas, salt, tahini, and lemon juice. Turn the food processor on and with the motor running stream the olive oil in through the feed tube. Puree until smooth. Place the beet chummus in an air-tight container and it will keep in the fridge for a week.

Baba Gourdnoush -  the classic middle-eastern eggplant dip just with gourd  
4 small bottle gourds, halved and seeds removed
1 Tbs kosher salt
2 Tbs olive oil
1 Tbs lemon juice
3 Tbs tahini paste


Cut the gourd into one-inch chunks and place in a colander. Sprinkle the salt over the cut gourd and let the gourd strain for about 30 minutes to draw out some of the moisture. Remove from the strainer and pat dry with a paper towel.
Heat the oil in a medium pan over medium heat. Add the gourd carefully as the oil will splatter from the wet gourd. Cover the pan and cook the gourd for 20 minutes then remove the cover and let the gourd cook for another 15 minutes until golden and tender. Let the gourd cool completely.
In the work bowl of a food processor fitted with an s-blade blade pulse until the garlic is minced. Add the gourd and the rest of the ingredients. Puree until smooth. Place the baba gourdnoush in an air-tight container and it will keep in the fridge for a week.

Creamy Leek Dip 
4 leeks
2 Tbs olive oil
1 tsp salt
1 small clove garlic
1 Tbs mayonnaise
1 tsp lemon juice


Cut the root end and dark green ends off the leek. Slice in half lengthwise then cut into half moons. Fill a large bowl with cold water and place the sliced leeks in the water, swishing around to separate the layers. The dirt and sand will sink to the bottom and the leeks will float on top. Skim off the cleaned leeks and pat dry.
Heat the oil in a pan over medium-low heat. Add the leeks and salt and cook stirring every few minutes for about 25 minutes until the leeks are very soft and caramelized. Let the leeks cool completely.
In the work bowl of a food processor fitted with an s-blade blade pulse until the garlic is minced. Add the cooled leeks and puree until smooth. Add the mayonnaise and lemon juice and puree until combined. Place the leek dip in an air-tight container and it will keep in the fridge for a week.

The leek dip can also be made with onions they will just take longer to caramelize.

Shana tova!!








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