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Fried Root Vegetables and Dips Platter

Name: Fried Root Vegetables and Dips Platter
Cuisine: Middle Eastern
Ingredients: Beetroot; Potatoes; Sweet potatoes; Baby carrots; Celery sticks; 1 cup walnuts, lightly toasted; 1 roasted red bell pepper; 2 tbsp olive oil; 2 tbsp lemon juice; 2 tbsp almond flour or breadcrumbs; 1.5 tbsp pomegranate molasses; 1 heaping tbsp tahini; 1 large clove garlic; 0.5 tsp cayenne; 1 tsp salt; 1 ripe avocado; 0.25 tsp salt; 0.25 tsp pepper; 0.25 tsp garlic powder; 1 tsp lime juice; 1 can drained chickpeas; 0.33 cup tahini; 2 tbsp olive oil; Juice of 1 lemon; 1 large garlic clove; Salt and pepper to taste

Air FryerQuick & EasyVeganVegetarianAppetizers & SnacksDipHealthy snacksMiddle Eastern

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vegancanteen

1570 recipes

Ingredients

Beetroot
Potatoes
Sweet potatoes
Baby carrots
Celery sticks

Muhammara

1 cup walnuts, lightly toasted
1 roasted red bell pepper
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp almond flour or breadcrumbs
1.5 tbsp pomegranate molasses
1 heaping tbsp tahini
1 large clove garlic
0.5 tsp cayenne
1 tsp salt

Avocado dip

1 ripe avocado
0.25 tsp salt
0.25 tsp pepper
0.25 tsp garlic powder
1 tsp lime juice

Hummus

1 can drained chickpeas
0.33 cup tahini
2 tbsp olive oil
Juice of 1 lemon
1 large garlic clove
Salt and pepper to taste

Preparation

Air fry the beetroot, potato wedges, and sweet potatoes until tender and crisp.
Prepare baby carrots and celery sticks as raw spears.

Muhammara

Pulse all ingredients together until smooth and creamy. Top with pomegranate arils and enjoy!

Avocado dip

Using a fork mash 1 ripe avocado. Add 1/4 tsp each salt, pepper and garlic powder and 1 tsp freshly squeezed lime juice. Stir then top with cilantro. Enjoy!

Hummus

In a high speed blender combine 1 can drained chickpeas, 1/3 cup tahini, 2 tbsp olive oil, juice of 1 lemon, 1 large garlic clove and salt and pepper. Pulse until completely smooth and creamy. Enjoy!