Wednesday, March 24, 2010

The chumus of Pesach

{tap tap tap}

Is this thing on?

{clears throat nervously}

Hi. My name is Mrs. S., and I’m a… charoset snob.

{becomes somewhat defensive}

But it’s not my fault.

You can blame my parents. Or even my grandparents a”h before them. Because our inordinate pride in our charoset apparently goes way back.

Actually, I should explain that it’s not that our charoset recipe is necessarily superior to all the other ones out there. (Although it IS pretty good. See recipe below.)

No, the thing that makes us look down our family’s collective nose is the sheer quantity of our charoset.

You see, we literally make it by the large bowlful.

That way, after using the charoset to satisfy the family’s Maror and Korech needs, there’s still more than enough left to spread on matzah during Shulchan Orech.

In fact, we make so much that we nosh on matzah with charoset all week long. It’s great for chol hamo’ed lunches, for seudah shlishit, etc.

In other words, charoset is the Pesach equivalent of… chumus!

Here, then, is our family’s recipe. (Special thanks to my mother, who figured out how to replace the traditional “as much as it takes” with precise amounts…. :-) )

Ashkenazi Charoset


  1. This is actually half the recipe. (Feel free to double it.)
  2. I use a food processor, but obviously, one could do it all by hand.


  • 100 grams ground almonds
  • 100 grams ground walnuts
  • 100 grams dates plus another 3-4 dates for added sweetness - pitted and chopped
  • 2 (or more) large apples – peeled, cored and finely shredded
  • ½ tsp cinnamon
  • Less than ¼ tsp ginger
  • Sweet red wine


Combine the first six ingredients. Add wine slowly, until desired taste, color, and texture are achieved.



  1. "charoset is the Pesach equivalent of… chumus!

    That is a good thing???

  2. MAG: It is a good thing to have our own Pesach equivalent of chumus ;)
    In general it may not be a good thing to be a snob BUT to be a snob about the quantity of our charoset is, of course, a good thing ;)
    I wouuld like to add:
    1. Note there are 7 ingredients in the recipe--my father a"h said that was a requirement for charoset.
    2. You can use pecans in place of the walnuts.

  3. Yum!
    This post is the first thing that's gotten me excited about Pesach this year - thank you!

  4. I don't believe I have ever tasted your charoset recipe, but I'm pretty set in my charoset-hating ways. I bought the tiny mix so that we can dip as necessary, and discard after seder. Enjoy your chumus!

  5. MAG - I guess it depends who you ask... :-)

    Imma - Thanks for your additions. Are you going to be using walnuts or pecans this year IY"H?

    Toby - How are all your Pesach preparations going?

    Yaffa - Thanks. :-) Usually, we spend some of yom tov in your neck of the woods, but this year we'll probably only come for one day during chol hamo'ed. Maybe we'll see you then...

  6. I wonder what can be used if you have no sweet wine.

  7. Yes. I would agree - "until desired taste, color, and texture are achieved" is more much more precise then “as much as it takes”.

  8. Ilana-Davita - Hmm. Good question. I suppose any red wine would be fine - albeit obviously less sweet...

    YT - LOL! :-)
    What recipe do you guys use for charoset?

  9. Grams? Mah zeh grams? Lo meveena.

  10. We also eat alot of charoset on matzah, after the seder. And why not? It's just so...yummy.

  11. Leora - Sorry about that :-)
    A quick Google search seems to suggest that 100 grams is about 1 cup for the nuts and slightly less than a cup for the dates.

    Baila - Exactly! :-)


Feel free to leave a comment.