Mt Pelion Tahini Walnut Skordalia Recipe

Ever found yourself in a culinary rut, swirling the same old boring dressings over your salads and calling it a day? Prepare to have your taste buds dazzled with a creamy walnut skordalia that’s as much a dip for pitas as it is a transformative drizzle for grilled meats and veggies. Dive into this nutty, tangy adventure and say goodbye to uninspired condiments—because this is the flavorful upgrade your kitchen routine has been craving!

I adore the mountain-pelion, rustic charm of Tahini Walnut Skordalia, a creamy dip that melds toasted walnuts with the rich depth of tahini. My favorite part is the vibrant kick from lemon juice and garlic, perfectly complemented by cumin and coriander, and offering a blend of healthy fats and antioxidants that makes this dip pretty darn good for me.

Mt Pelion Tahini Walnut Skordalia Recipe Ingredients

• Walnuts: Rich in omega-3 fatty acids and provide a crunchy texture.
• Garlic: Adds a pungent flavor and contains anti-inflammatory properties.
• Tahini: Creamy sesame paste high in protein and healthy fats.
• Lemon Juice: Offers a fresh, tangy bite and is high in vitamin C.
• Olive Oil: Heart-healthy fat with a smooth, rich taste.
• Red Wine Vinegar: Provides acidity and depth with antioxidant properties.

Mt Pelion Tahini Walnut Skordalia Recipe Ingredient Quantities

• 1 cup walnuts, toasted
• 2 cloves garlic, smashed
• 1/2 cup tahini
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/4 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon red wine vinegar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander

How to Make this Mt Pelion Tahini Walnut Skordalia Recipe

1. In a kitchen processor, combine the toasted walnuts and smashed garlic. Pulse until chopped very fine.

2. Incorporate tahini, lemon juice, olive oil, and water into the walnut mixture. Blend until the mixture is smooth and creamy.

3. Season with salt and black pepper and blend again to incorporate.

4. Combine red wine vinegar with the mixture and continue blending until the contents are thoroughly combined and have a consistent texture. If the mixture is too thick, add more water.

5. Add ground cumin and ground coriander and then pulse until the mixture is well combined.

6. Sample the skordalia to check its seasoning and alter the amounts of salt and lemon juice to your fancy.

7. Move the blend to a bowl meant for serving.

8. Add a bit more olive oil to the top for garnish.

9. If you wish, you can add some additional chopped walnuts or fresh herbs to give the dish some texture and flavor. Your choice, of course. What I would like to emphasize is that this dressing is so much more than what those old “pour-from-a-jar” lines used to lead us to believe.

10. Accompany grilled meats and seafood with warm pita and vegetable sticks to serve as a dip.

Mt Pelion Tahini Walnut Skordalia Recipe Equipment Needed

1. Food processor
2. Measuring cups
3. Measuring spoons
4. Mixing bowls
5. Serving bowl
6. Spatula or spoon for stirring
7. Small skillet or pan (for toasting walnuts)
8. Knife (for smashing garlic)
9. Cutting board

FAQ

• Q: Can I use other nuts besides walnuts?A: Yes, you can swap out walnuts for almonds or hazelnuts for a new flavor profile. Just know that doing so may take you a little farther from the traditional taste of a recipe.
• Q: Is there a substitute for tahini in this recipe?A: If tahini isn’t part of your pantry, you can substitute smooth sunflower seed butter for it—though be warned that doing so will shift the flavor profile slightly.
• Q: How should I toast the walnuts?You can toast walnuts in a skillet that is dry over medium heat, moving them around frequently, for about 5-7 minutes until they are fragrant and have a slight brown color. They should not be browned too much because they taste better when the heat is kept kind of low.
• Q: Can I make this recipe in advance?A: Absolutely, you can prepare Mt Pelion Tahini Walnut Skordalia a day in advance. Place it in an airtight container in the refrigerator, and you should be good until you’re ready to serve. Bring the dip back to room temperature, as it will thicken up in the fridge. Delicious!
• Q: How long will leftovers keep?A: An airtight container is the best way to store leftover food in the fridge, and that makes it easy to keep the food fresh for up to 3 days. I like to place food in a glass container with a lid, so I can see what’s inside and so that I can use it without having to microwave my way through a series of plastic wrapped mysteries.
• Q: Can this recipe be made vegan?A: No animal products are included in this recipe, which is why it is already vegan.
• Q: What dishes pair well with this skordalia?A: Grilled vegetables, roasted meat, or a crusty bread dip—these are all wonderful accompaniments to the skordalia you just made. But don’t stop there. Use skordalia in any number of creative ways, and let your imagination guide you.

Mt Pelion Tahini Walnut Skordalia Recipe Substitutions and Variations

Walnuts: You can replace them with almonds or pecans, measuring out the same amount, for a flavor that’s still nutty but different from walnuts.
Tahini: You may substitute with either almond butter or sunflower seed butter, though their flavors differ somewhat from tahini.
Lemon Juice: Substitute with the same volume of lime juice or apple cider vinegar for a different tang.
Olive oil: You can use avocado oil or canola oil in its place.
Cumin, Ground: Substitute ground caraway seeds for a nearly identical taste; caraway seeds are a little spicier than cumin seeds.

Pro Tips

1. Perfect Toasting of Walnuts: Toast the walnuts in a dry skillet over medium heat until they are golden and aromatic. This enhances their flavor and adds depth to the dish. Be sure to stir frequently to avoid burning.