Basya Tsybukmakher
Preparation
We had half a pumpkin, a whole jar of tahini, and a little bottle of silan — date honey. We also had a big photo shoot and lots of cooking to do, which meant very little time. And so it was born: a pumpkin dessert spread.
Cut a quarter of a medium pumpkin into pieces and bake in the oven for 40 minutes. Place in a blender and add 4 tablespoons of prepared tahini and 2 tablespoons of silan. Purée. Let cool. Done.
You can dip cookies into this spread or spread it on bread, toast, matzah, crackers... Yuuummy!
photo: Polina Trukhanova
The photographs for this recipe were provided by journalist, photographer, and creator of the Fotoeda.pro project, Polina Trukhanova +7 (905) 738 93 79 | brannka@mail.ru
Kitchen measures
| Ingredient | Cup | Tbsp | Tsp |
|---|---|---|---|
| Wheat flour | 140 g | 10 g | 3 g |
| Sugar | 200 g | 12 g | 4 g |
| Salt | 290 g | 18 g | 6 g |
| Butter | 230 g | 15 g | — |
| Powdered sugar | 120 g | 10 g | 3 g |
| Honey | 320 g | 22 g | — |
| Cornstarch | 140 g | 10 g | — |
| Cocoa | 140 g | — | — |
| Oil | 200 g | — | — |