Food coverage is supported by a generous donation from Susan and Moses Libitzky.
After five years of living in San Diego and San Francisco, I moved with my family to the Midwest to support my husband’s career.
We foolishly chose to arrive in November and were greeted by snow and frigid temperatures that continued for several months. It reminded me of growing up near the Canadian Rockies, with winters cold enough to freeze your just-showered hair solid within minutes.
The moment the temperatures started to rise this spring, I was the first to celebrate with what was on my plate, willing the warm weather to stay so I can remain sane in my new home.
I’m now planning visits from family and friends, as well as inviting our neighbors for Shabbat to build community. My favorite way to connect with those around me is by breaking bread (and dipping it in seasonal spreads). The way I host Shabbat is somewhat unconventional. In our kosher-style vegetarian house, my dinner parties are built around a collection of small plates inspired by what I find at the farmers market and at the back of my fridge. This turns into an amalgamation of dishes with various vegetables, cheeses, nuts and seeds.
Instead of starting every meal with hummus alone, I’ve been making a zippy, zesty whipped feta with fresh herbs, topping it with crunchy pistachios, sweet peach and fragrant mint for a summery take on this wonderful dip.
Whipped feta has exploded in popularity over the past few years, popping up on menus across the country. As someone who loves feta in all forms, I was eager to make it my own. While many recipes rely on Greek yogurt to add creaminess, I like to add a drizzle of tahini for richness and nuttiness, alongside honey to balance the tangy feta.
When choosing feta, I prefer sheep’s or goat’s milk. It is often more complex in flavor (and lower in lactose) than cow’s milk feta. I’m partial to the Israeli feta from Trader Joe’s or the Mt. Vikos brand.
To store feta, keep it submerged in brine — or keep it in a mixture of 1 cup water with 2 tsp. kosher salt. Adding a trio of fresh herbs is my favorite way to add brightness to this rich dip. If you don’t have these herbs on hand, feel free to use whatever you have, whether it is cilantro, basil or chives. Not only does it taste and look great, but it is a great way to use up some of those herbs that are starting to wilt in the depths of your vegetable drawer.
Serve with crudite or Za’atar-Dusted Pita Chips (see below) for a summer Shabbat nosh.
Herby Tahini Whipped Feta with Pistachios and Peaches
Serves 6 to 8
- 8 oz. feta cheese, crumbled
- ⅓ cup whole-milk Greek yogurt or labneh
- 3 Tbs. tahini, divided
- 1 Tbs. honey
- 1 Tbs. lemon juice
- ½ tsp. lemon zest
- 1 garlic clove
- ¼ cup fresh parsley, packed
- 2 Tbs. fresh dill, packed
- 3 Tbs. fresh mint leaves, packed, divided
- 2 Tbs. extra-virgin olive oil
- 3 Tbs. chopped pistachios
- 1 tsp. sesame seeds
- 1 peach, diced
- Za’atar-Dusted Pita Chips (optional)
- 2 to 3 pitas, cut into 8 wedges
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. za’atar
- ½ tsp. kosher salt
Preheat the oven to 425 degrees. If you are making pita chips, prepare them first. Place pita triangles in an even layer on a large baking tray. Drizzle with olive oil and sprinkle with za’atar and salt. Bake for 8 to 10 minutes until crisp and golden.
While pita chips are baking, make the whipped feta. In the bowl of a food processor fitted with a blade, combine feta, yogurt, 2 Tbs. tahini, honey, lemon juice, lemon zest, garlic, parsley, dill and 2 Tbs. of mint. Pulse 4 to 5 times to combine.
With blade running, slowly drizzle in olive oil until feta is smooth.
Transfer whipped feta to a serving bowl or plate and top with remaining tahini and mint, as well as pistachios, sesame seeds and diced peach.