#Tzimmes: Join Me in Feeding the Needy

Ruben Diaz Masbia Tzimmes GiftLorem ipsum dolor sit amet, consectetur adipiscing elit. Praesent eget risus vitae massa semper aliquam quis mattis quam. Morbi vitae tortor tempus, placerat leo et, suscipit lectus. Phasellus ut euismod massa, eu eleifend ipsum. Nulla eu neque commodo, dapibus dolor eget, dictum arcu. In nec purus eu tellus consequat ultricies.

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 Tzmmies by Diaz

Ingredients:

  • 1 tablespoon cumin seeds
  • cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • ¬Ĺ teaspoon fine sea salt, plus more to taste
  • teaspoon cayenne pepper
  • 10 ounces carrots, julienne
  • 2 cups cooked chickpeas (or one 15- ounce can, drained and rinsed)
  • cup medjool dates, cut into chickpea-sized pieces
  • cup fresh mint, chopped
  • For serving: lots of toasted almond slices

Preparation:

To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two. Let cool, and grind to a powder with a mortar and pestle.

In a bowl or jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne pepper. Set aside.

In a medium bowl, combine the carrots, chickpeas, dates, mint, and almonds. Gently toss until everything is evenly coated. Serve immediately, or cover and refrigerate until ready to serve. (You can toss this salad, minus the almonds, hours in advance. Remove from the refrigerator 30 minutes before serving.)

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