SPICY ROASTED BEET n’ CASHEW CRÈME DIP
w/ ZATAAR
Recipe created by Teri Gentes www.terigentes.com – permission required to republish.
When I was first offered this deslish dip it was made with yogurt and I just knew I needed to make a vegan version and this is exactly what I did. The mid-Eastern spice Zataar is a fragrant and intriguing spice combo I love and it pairs perfectly with the sweetness of beets. From it in most mid-Eastern grocers and try using it for grilled veggie marinades as well as this dip. It goes wonderfully with eggplant too.
Appetizer, dip
Vegan, gluten, soy, corn-free
Prep and bake time: baking 60 mins, 10 minute to mix
Yield: approx. 2-3 cups pending on the size of the beets
INGREDIENTS
2 fresh, organic, medium size beets (approx 1 lb each)
2 – 3 garlic cloves, crushed
Jalapeno or habanera chili pepper, roughly sliced, to taste, seed if desired)
2/3 cup home-made savory cashew crème* or ½ cup cashew butter
1 - 2 tbsp lemon juice, to taste
2 tbsp Maison Orphee robust organic olive oil
1 tbsp zataar (full flavored mid-eastern spice blend) or more to taste
½ - 1 tsp unrefined sea salt
GARNISH:
Pumpkin or sesame seeds, hazelnuts, Brazil nuts or cashews, raw or toasted
Fresh herbs of your choice
DIRECTIONS
TERI’S TIPS:
w/ ZATAAR
Recipe created by Teri Gentes www.terigentes.com – permission required to republish.
When I was first offered this deslish dip it was made with yogurt and I just knew I needed to make a vegan version and this is exactly what I did. The mid-Eastern spice Zataar is a fragrant and intriguing spice combo I love and it pairs perfectly with the sweetness of beets. From it in most mid-Eastern grocers and try using it for grilled veggie marinades as well as this dip. It goes wonderfully with eggplant too.
Appetizer, dip
Vegan, gluten, soy, corn-free
Prep and bake time: baking 60 mins, 10 minute to mix
Yield: approx. 2-3 cups pending on the size of the beets
INGREDIENTS
2 fresh, organic, medium size beets (approx 1 lb each)
2 – 3 garlic cloves, crushed
Jalapeno or habanera chili pepper, roughly sliced, to taste, seed if desired)
2/3 cup home-made savory cashew crème* or ½ cup cashew butter
1 - 2 tbsp lemon juice, to taste
2 tbsp Maison Orphee robust organic olive oil
1 tbsp zataar (full flavored mid-eastern spice blend) or more to taste
½ - 1 tsp unrefined sea salt
GARNISH:
Pumpkin or sesame seeds, hazelnuts, Brazil nuts or cashews, raw or toasted
Fresh herbs of your choice
DIRECTIONS
- Line a baking dish with parchment and roast beets at 375-400F approx one hour or until a knife easily slides into the centre. Cool, peel, cut into pieces and place into food processor along with the remaining ingredients.
- Process until smooth, taste and adjust seasonings if desired.
- Garnish with mint and cilantro chiffonade, additional zataar and raw or toasted nuts or seeds.
TERI’S TIPS:
- See the cashew crème recipe - in Teri's Tips
- If using cashew butter you may want to add a little water to create a thinner consistency.