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Fried Root Vegetable Dips

Name: Fried Root Vegetable Dips
Ingredients: 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; cilantro for topping; 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

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426 recipes

Ingredients

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
cilantro for topping

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

Muhammara

Blitz all ingredients together until smooth and creamy
Top with pomegranate arils and enjoy

Avocado dip

Using a fork, mash 1 ripe avocado
Add 0.25 tsp each salt, pepper and garlic powder and 1 tsp freshly squeezed lime juice
Stir then top with cilantro and enjoy

Hummus

In a high-speed blender, combine 1 can drained chickpeas, 0.33 cup tahini, 2 tbsp olive oil, juice of 1 lemon, 1 large garlic clove and salt and pepper
Blitz until completely smooth and creamy
Serve plain or top with microgreens and enjoy