ROASTED BEET n’ CASHEW CRÈME DIP w/ ZAATAR
Recipe created by Teri Gentes www.terigentes.com – permission required to republish.
When I was first offered this delish 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 Zaatar is a fragrant and intriguing spice combo I love and it pairs perfectly with the sweetness of beets. Find it in most mid-Eastern grocers and try using it for grilled veggie marinades as well as in this dip. It goes wonderfully with eggplant and courgettes - zucchini.
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)
½ cup cashew butter plus a few tbsp water as needed to create dip consistency you desire
1 - 2 tbsp lemon juice, to taste
2 tbsp Maison Orphee robust organic olive oil
1 tbsp zaatar (full flavored mid-eastern spice blend) or more to taste
½ - 1 tsp unrefined sea salt
GARNISH:
Fresh mint or cilantro
Extra zaatar, sesame seeds or cashews, raw or toasted
DIRECTIONS
TERI’S TIPS:
Recipe created by Teri Gentes www.terigentes.com – permission required to republish.
When I was first offered this delish 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 Zaatar is a fragrant and intriguing spice combo I love and it pairs perfectly with the sweetness of beets. Find it in most mid-Eastern grocers and try using it for grilled veggie marinades as well as in this dip. It goes wonderfully with eggplant and courgettes - zucchini.
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)
½ cup cashew butter plus a few tbsp water as needed to create dip consistency you desire
1 - 2 tbsp lemon juice, to taste
2 tbsp Maison Orphee robust organic olive oil
1 tbsp zaatar (full flavored mid-eastern spice blend) or more to taste
½ - 1 tsp unrefined sea salt
GARNISH:
Fresh mint or cilantro
Extra zaatar, sesame seeds or cashews, raw or toasted
DIRECTIONS
- Line a baking dish with parchment and roast beets at 375-400F approx one hour or until a knife easily slides into the center. 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:
- Make your own savory cashew crème - It's just delicious and really easy
- To make your own za'atar blend, mix together dried thyme, oregano, sumac, and lightly toasted sesame seeds with approximate equal measurements of all ingredients. Taste test and adjust the ratio to suit your own taste-buds. I like to add a pinch of sea salt as well.
- Note: When shopping for your herbs and spices, buy organic when possible and look for those bright in color. If buying in bulk, smell for freshness as well. Any off orders indicate the spices may be stale and could be rancid.