Tahini Apricot Dippers

A handy snack to have in your fridge. Once set, keep chilled in an airtight container lined with baking parchment for up to 3 days.

By The GH Kitchen TeamPublished: 13 January 2025

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If you fancy a little snack, mid-morning or afternoon, then look no further than these tahini and apricot bites.

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Yields:

Prep Time:

10 mins

Total Time:

10 mins

Cal/Serv:

Ingredients

1 Tbsp.
desiccated coconut
1 Tbsp.
pistachio kernels
1 1/2
-2tbsp bought or homemade tahini
8
ready-to-eat dried apricots

Directions

1. Step 1In a small, dry frying pan over low-medium heat, toast coconut for 3-4min, tossing frequently, until deep golden. Tip into a small bowl and leave to cool.
2. Step 2Next, finely chop pistachio kernels and empty into a separate small bowl. Into a third small bowl, add the tahini. Half-dip 8 ready-to-eat dried apricots into the tahini, then dip 1/2 in the toasted coconut and the other 1/2 into the chopped pistachios.
3. Step 3Arrange on a small tray lined with baking parchment and chill for 15min, or until slightly set. Serve chilled.

Per dipper:

Calories: 52
Protein: 1g
Total fat: 4g
Saturates: 1g
Carbs: 2g
Total sugars: 2g
Fibre: 1g

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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