Fried Root Vegetables and Dips Platter
Ingredients
- Beetroot
- Potatoes
- Baby carrots
- Cucumbers
- Sweet potatoes
- Celery
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 1/2 tbsp pomegranate molasses
- 1 heaping tbsp tahini
- 1 large clove garlic
- 1/2 tsp cayenne
- 1 tsp salt
Avo dip
- 1 ripe avocado
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1 tsp lime juice
Hummus
- 1 can drained chickpeas
- 1/3 cup tahini
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 large garlic clove
- Salt and pepper to taste
Preparation
Air fry beetroot until tender.
Air fry potato wedges until crispy.
Air fry sweet potatoes until tender.
Cut baby carrots into spears.
Cut cucumbers into spears.
Cut celery into sticks.
Arrange the prepared vegetables and dips on a platter and serve.
Muhammara
Pulse all muhammara ingredients together until smooth and creamy. Top with pomegranate arils.
Avo dip
Mash avocado with a fork. Add salt, pepper, garlic powder, and lime juice. Stir and top with cilantro.
Hummus
In a high-speed blender, combine chickpeas, tahini, olive oil, lemon juice, garlic, salt, and pepper. Pulse until smooth and creamy.
