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
- 1.5 tbsp pomegranate molasses
- 1 heaping tbsp tahini
- 1 large clove garlic
- 0.5 tsp cayenne
- 1 tsp salt
Avo 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
Cut the root vegetables into wedges or spears as needed.
Toss the cut vegetables with a small amount of oil and salt.
Air-fry the vegetables until crispy and golden brown.
Assemble the platter with the air-fried vegetables, baby carrots, cucumber spears, and celery sticks.
Prepare the dips according to their respective instructions and place them on the platter for dipping.
Muhammara
Pulse all muhammara ingredients together until smooth and creamy.
Top with pomegranate arils.
Avo dip
Mash 1 ripe avocado with a fork.
Add salt, pepper, garlic powder, and lime juice, then stir to combine.
Top with cilantro.
Hummus
In a high-speed blender, combine drained chickpeas, tahini, olive oil, lemon juice, garlic clove, salt, and pepper.
Pulse until completely smooth and creamy.
