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 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 Zataar 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 zataar (full flavored mid-eastern spice blend) or more to taste
½ - 1 tsp unrefined sea salt
GARNISH:
Fresh mint or cilantro
Extra zataar, 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 Zataar 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 zataar (full flavored mid-eastern spice blend) or more to taste
½ - 1 tsp unrefined sea salt
GARNISH:
Fresh mint or cilantro
Extra zataar, 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: