@certifiedpeps.official: Some juicy new launches for certified-peps 👀 #launches#products#peps#peppers#Fitness

Certified-Peps LLC (MAIN PAGE)
Certified-Peps LLC (MAIN PAGE)
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Wednesday 26 August 2026 01:11:25 GMT
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kroweknows
k.rowe.knows|40+ LIFESTYLE :
So ready for more aminossss😍
2026-08-26 19:39:28
2
t_zak
Travis zak :
Sush a flooded market these days
2026-08-26 01:19:12
2
bwayne234
B_Rad :
141
2026-08-26 14:32:03
0
bwayne234
B_Rad :
No pt 142
2026-08-26 14:31:48
0
jadonsmile4me
Kelly🌺 :
❤️
2026-08-26 12:32:50
1
ialreadydidit33
It’sBigKayotic :
🔥🔥
2026-08-26 21:09:21
1
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ChallaGanush!🤩 Yes, we went there - challah + babaganoush, and it’s a WOW! Creamy babaganoush served inside Jake’s beautiful round challah. You can also fill it with matbucha, hummus, or any of your favorite dips! Such a fun and beautiful way to serve it for Rosh Hashanah! 🍎🍯 Recipe below ⬇️ Recipe: Ingredients: 1 round challah  2 medium eggplants  1/3 cup of tahini paste 1 teaspoon of date syrup  Juice from 1 lemon  2 minced garlic cloves  1/2 teaspoon of flaky salt  1/2 teaspoon of ground black pepper  2 tablespoons of extra virgin olive oil  Garnish:  Sumac onions Chopped cilantro and mint leaves  4-5 slices of jalapeño pepper Drizzle of olive oil and a touch of sumac.  Method: 1. Preheat the oven to high broil/grill. 2. Place the eggplants on an oven-safe pan and score them a few times with a knife. 3. Broil for about 25 minutes, flip it midway, until the skin is dark and the eggplants are soft and collapsing. 4. Cut open the eggplants and scoop the flesh into a bowl. 5. Add the tahini, date syrup, lemon juice, garlic, salt, black pepper, and olive oil. Mash with a fork and mix until combined. 6. Using a sharp knife, cut off the top of the round challah. Remove some of the bread from the center to create a hollow space. 7. Spoon the babaganoush into the challah. Garnish with sumac onions, chopped cilantro and mint, jalapeño slices, a drizzle of olive oil, and a sprinkle of sumac. 8. Tear off pieces of challah and dip them right into the babaganoush in the center. Enjoy, Jake & Ruhama 🤍
ChallaGanush!🤩 Yes, we went there - challah + babaganoush, and it’s a WOW! Creamy babaganoush served inside Jake’s beautiful round challah. You can also fill it with matbucha, hummus, or any of your favorite dips! Such a fun and beautiful way to serve it for Rosh Hashanah! 🍎🍯 Recipe below ⬇️ Recipe: Ingredients: 1 round challah 2 medium eggplants 1/3 cup of tahini paste 1 teaspoon of date syrup Juice from 1 lemon 2 minced garlic cloves 1/2 teaspoon of flaky salt 1/2 teaspoon of ground black pepper 2 tablespoons of extra virgin olive oil Garnish: Sumac onions Chopped cilantro and mint leaves 4-5 slices of jalapeño pepper Drizzle of olive oil and a touch of sumac. Method: 1. Preheat the oven to high broil/grill. 2. Place the eggplants on an oven-safe pan and score them a few times with a knife. 3. Broil for about 25 minutes, flip it midway, until the skin is dark and the eggplants are soft and collapsing. 4. Cut open the eggplants and scoop the flesh into a bowl. 5. Add the tahini, date syrup, lemon juice, garlic, salt, black pepper, and olive oil. Mash with a fork and mix until combined. 6. Using a sharp knife, cut off the top of the round challah. Remove some of the bread from the center to create a hollow space. 7. Spoon the babaganoush into the challah. Garnish with sumac onions, chopped cilantro and mint, jalapeño slices, a drizzle of olive oil, and a sprinkle of sumac. 8. Tear off pieces of challah and dip them right into the babaganoush in the center. Enjoy, Jake & Ruhama 🤍

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